Fruit recipes

Thicken the juice from a quart of stewed and sweetened cherries with a teacup of cornstarch dissolved in cherry juice (cold) or cold water. Add juice of a lemon or orange and when cooled pour over the cherries which should be ready in the serving dish. FROSTED CHERRIES Frost as for grapes, leaving on the stems. See Grapes. CHERRY CAKE ICING Allow four tablespoons of cherry juice to one cup granulated sugar, cooking together until the syrup threads. Beat this into the stiff-whipped white of an egg. CHERRY ICE Stone and mash two quarts of cherries and place over them one quart of sugar and a wineglass of claret. Let stand five or six hours, adding to them the crushed kernels of ten cherries. Strain and freeze. .Or, use the syrup from stewed or spiced cherries. For sherbet add the usual whipped whites of eggs. (See Introductory Recipes.) CHERRY ICE CREAM Make the foundation ice cream or custard (given in Introductory Recipes), flavouring with cherry syrup, cordial, spiced cherries, Maraschino, or other form of preserved cherries. Use a few of the crushed kernels to flavour additionally. FROZEN CHERRIES Use the ripest cherries of the darkest varieties. Stone and place over them a quart of sugar to two quarts of cherries. Let stand an hour or more; add a wineglass of Maraschino or cordial; place in freezer; pack and let stand in salt and ice six hours. CHERRIES WITH ICE CREAM Serve vanilla ice cream with brandied, spiced, or stewed cherries as a hot or cold sauce. (Unless fresh-picked, uncooked cherries are very ripe indeed and very sweet the combination is not always a safe one.) CHERRY JELLY No. 1 Let cherries not fully mature stand in a crock on the back of the stove, or in slow oven till all juice is extracted, then strain, cook down one-third, and measure, allowing one pound of sugar for each pint of juice. Heat separately, then cook together twenty minutes or until it jells. CHERRY JELLY No. 2 (With Currant) Use equal parts of cherries and currants, proceeding as for No. 1. CHERRY JELLY No. 3 (With Raspberry) Use equal parts of raspberry and cherry as above (No 2), FOUR FRUIT JELLY (Old Recipe) Use equal parts cherry, strawberry, raspberry. and currant, stoning cherries and saving juice which exudes. Mix and crush, then squeeze hard; strain through linen bag and measure. Allow a pound and two ounces of loaf sugar for each pint of juice; put together in preserving kettle, boiling and skimming. It should jell after twenty minutes boiling; may take a little longer. CHERRY JAM No. 1 Stone cherries and weigh, allowing equal parts of fruit and sugar. Place in preserving kettle and let stand over night, then boil till the jam jellies from the spoon. Place in jam pots. CHERRY JAM No. 2 (With Currant Juice) To six pounds of cherries (after stoning) allow two pounds of currants. Mash and place currants with half the pits of the cherries, cracked, in a double boiler and cook thirty minutes, after this straining through linen bag. Add this liquor to the cherries (mashed) and cook to half the original quantity. Have ready a thick syrup and add six pounds of it to the fruit, stirring, skimming, and cooking till the syrup beads. Stir in either two wineglasses of Kirschwasser or Maraschino; remove, and fill jars. CHERRY JAM No. 3 Cook together three pints each of cherries and currant or raspberry juice till reduced one-half when add three pounds of sugar. Cook as for Cherry Jam No. 2. PRESERVED CHERRIES No. 1 Preserve cherries with the usual pound for pound of sugar and fruit, making a syrup with either alittle cold water or light wine. Grape Juice may also be used. (See Grapes.) PRESERVED CHERRIES—WITH LEMON No. 2