Use perfectly sound, large sweet cherries; remove
the stems, or clip them within an inch of the fruit; put
over the fire in the preserving kettle a pound of sugar
and a quart of water; boil them together, and skim the
syrup quite clear; scald the cherries in this for two or
three minutes, but not long enough to break the skins;
then take them from the syrup with a skimmer, and
spread them on dishes to cool. Make a syrup in quan-
tity sufficient to cover the cherries, allowing a pound of
sugair to half a pint of water or of the thin syrup used
for scalding the cherries; boil the syrup, skimming it
until it is clear, and then cool it ; when it is cold, mix
with it an equal quantity of the best French brandy✪ Brandied Cherries.
Put the cherries into wide-mouthed bottles, pour the
syrup over them, cork the bottles tight, and then seal
them by dipping the corks into melted resin and wax.
3o8 The Complete Cook Book.
WINES, CORDIALS, ETC.
THE SERVICE OP WINES.
Cosmopolite Louisiana is undoubtedly the wine-
drinking section of the Union and a word as to the
manner of serTing the wines which play no small part
in the discussion of "La Cuisine Creole" will not be out
of place.
The inherited French taste of the greater portion of
the population and the education by contact of the
American element makes claret the universal table wine.
The climate too renders this wine particularly pala-
table, and during the long heated term it is seldom ab-
sent from the table of even the most economical. At the
restaurant it is the exception to see a person dining
without a bottle of vin ordinaire while for breakfast
during hot weather white wines of the lighter kinds are
much used.
As to the manner of serving wines at dinner the fol-
lowing menu will convey the most adequate idea:
With soup, sherry; with fish, white wine; with en-
trees, claret, vin ordinaire; with entremets, claret, vin
ordinaire; with roast, champagne; with salad, cham-
pagne; with dessert, fine claret or Burgundy; with cafe
noir, cognac.
This is the general order in which they are served,
viz. :
After the soup. — A strong dry wine such as Madeira,
or sherry.
With the fish. — A white dry wine such as Sauternes,
Cbablis, Chateau d'Yquem, Rhine wine, etc.
After the fish and until the roast. — Claret.
With the roast. — Burgundy.
With sweet dishes. — Champagnes or dessert wines,
such as Tokay, Malaga, Constance, etc.
The Complete Cook Book. 309
_As a last ad -vice, remember the old adage: "The
dinner should never await the guests, but the guests
the dinner, because, however well cooked, a dish can-
not be warmed over. "
POINTEES ON CLARETS.
In order to obtain a good bottle of claret or Sautemes
at a moderate price, buyers should secure their wines in
cask, and have them bottled about one year in advance.
To develop their bouquet and other qualities, high-
class wines require several years of bottling.
The cost of bottling a cask of wine in France is about
$35 for 24 cases (388 bottles to the cask). For pints,
60 cents extra per case of two dozen pints.
High-grade clarets should be drunk, particularly in
winter, at the temperature of the room in which they
are served. It is advisable to uncork the bottle from
fifteen to thirty minutes before serving the wines, the
contact with the air being favorable to the development
of the "bouquet."
Page 148 · 1 recipe record on this page
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Use perfectly sound, large sweet cherries; remove the stems, or clip them within an inch of the fruit; put over the fire in the preserving kettle a pound of sugar and a quart of water; boil them together, and skim the syrup quite clear; scald the cherries in this for two or three minutes, but not long enough to break the skins; then take them from the syrup with a skimmer, and spread them on dishes to cool. Make a syrup in quantity sufficient to cover the cherries, allowing a pound of sugar to half a pint of water or of the thin syrup used for scalding the cherries; boil the syrup, skimming it until it is clear, and then cool it ; when it is cold, mix with it an equal quantity of the best French brandy. Put the cherries into wide-mouthed bottles, pour the syrup over them, cork the bottles tight, and then seal them by dipping the corks into melted resin and wax.
3o8 The Complete Cook Book.
WINES, CORDIALS, ETC.
THE SERVICE OP WINES.
Cosmopolite Louisiana is undoubtedly the winedrinking section of the Union and a word as to the manner of serving the wines which play no small part in the discussion of "La Cuisine Creole" will not be out of place.
The inherited French taste of the greater portion of the population and the education by contact of the American element makes claret the universal table wine. The climate too renders this wine particularly palatable, and during the long heated term it is seldom absent from the table of even the most economical. At the restaurant it is the exception to see a person dining without a bottle of vin ordinaire while for breakfast during hot weather white wines of the lighter kinds are much used.
As to the manner of serving wines at dinner the following menu will convey the most adequate idea:
With soup, sherry; with fish, white wine; with entrees, claret, vin ordinaire; with entremets, claret, vin ordinaire; with roast, champagne; with salad, champagne; with dessert, fine claret or Burgundy; with cafe noir, cognac.
This is the general order in which they are served, viz. :
After the soup. — A strong dry wine such as Madeira, or sherry.
With the fish. — A white dry wine such as Sauternes, Chablis, Chateau d'Yquem, Rhine wine, etc.
After the fish and until the roast. — Claret.
With the roast. — Burgundy.
With sweet dishes. — Champagnes or dessert wines, such as Tokay, Malaga, Constance, etc.
The Complete Cook Book. 309
As a last advice, remember the old adage: "The dinner should never await the guests, but the guests the dinner, because, however well cooked, a dish cannot be warmed over. "
POINTEES ON CLARETS.
In order to obtain a good bottle of claret or Sautemes at a moderate price, buyers should secure their wines in cask, and have them bottled about one year in advance.
To develop their bouquet and other qualities, highclass wines require several years of bottling.
The cost of bottling a cask of wine in France is about $35 for 24 cases (388 bottles to the cask). For pints, 60 cents extra per case of two dozen pints.
High-grade clarets should be drunk, particularly in winter, at the temperature of the room in which they are served. It is advisable to uncork the bottle from fifteen to thirty minutes before serving the wines, the contact with the air being favorable to the development of the "bouquet."
Records on this page
Brandied Cherries