Fruit recipes

The wild cherry of Europe and England, called in the latter country the ‘‘gean,” is a source of valued food supplies to German and French country folk. Brandies, jellies, and other drinks or dishes are made from this cherry, and from all varieties beverages, chiefly alcoholic, are distilled. Of the latter Maraschino and Kirschwasser are the best known though a kind of Ratafia is also made from the cherry and in Turkey Créme de Noyeau is flavoured with the Oriental Mahaleb cherry pits instead of almond, peach, or apricot kernels. Maraschino is made at and about Zara, the capital of Dalmatia, where the pulp of the Marasca cherries, or Marazques, is mixed with honey and sugar or honey is added when distilling the liqueur, and the greatest care in every way is taken with the distillation. Kirschwasser is the German fermented drink from cherries, and ‘‘Cherry Bounce’’ the American. The cherry, like the muskmelon and nutmeg, seems to have been introduced from Asia into Italy by Lucullus —about 70 B. C., and later was taken by the Romans to England. Whether red, black, yellow, or white, the cherry has always been a favourite but it must be fully matured and sweetened before it can be properly eaten since its type of acidity, while medicine to kidneys and bladder, is not welcomed by stomachs which are weak, and will quickly disorder both stomach and bowels if under-ripe and is also uncooked. Cherry wood has a virtue of its own in addition to its beauty for casks made of it are said to give the finest flavour to. liquors kept therein. As for the tree itself, of dimly ancient line, it has been made a particular pet by the youngest of nations from neither beauty of blossom, fruit, wood, nor medicinal value, but because Americans are equally patriots and humourists from the cradle and the cherry, linked indissolubly with that first of American nursery tales, of George Washington and his hatchet, has become a literal ‘‘family tree.” CHERRY SOUP For one quart of soup pit and crush a pint of cherries; add to them the juice of one lemon, sugar to taste, and a dessertspoon of tapioca or sago. Simmer thirty minutes with a pint of water; rub smooth through a sieve and re-heat, adding one tablespoon of claret and a pinch of salt. Let cool, then place on ice before serving. Reserve a few stemmed cherries to put in the iced soup at the last. CHERRY SALAD ~ Stone ripe, sweet cherries and place in the heart of each a nut—preferably hazel. Serve on lettuce with mayonnaise or with a cream or other dressing flavoured well with Maraschino. (See Introductory Recipes.) CHERRY SANDWICHES Mix equal parts of candied or Maraschino cherries, and chestnuts which have been boiled, blanched, and simmered in a little syrup (letting stand in this till cold). Spread long narrow saltines or thin bread and butter with the mixture; placing two together and, if bread is used, cutting diagonally to form triangular sandwiches. A sprinkling of cress will add piquancy to the flavour. CHERRY PUDDING Make as for Currant Pudding. See (Garden) Currants. UNCOOKED CHERRY BREAD PUDDING Slice a loaf of dry bread; spread with butter; place in layers in a pudding-dish with stewed or spiced cherries poured over. Let stand a half hour and serve with a custard or German Sauce. GERMAN CHERRY SAUCE Crush a pound of cherries with the seeds until the ‘meat of the pits’’ is tender, then put through coarse sieve, add one pint of wine with as much sugar as desired, and boil till thick as cream. This may be spiced if liked. CHERRY PIE Make as for gooseberry pie or tarts, using tart red cherries. CHERRY BAVARIAN CREAM Use the foundation recipe given in Introductory Recipes, adding two tablespoons Kirschwasser or Maraschino and three-fourths cup of chopped, candied cherries. CHERRY FLOAT