Butter a mold and fill two-thirds full ripe cherries. Make a batter of one-quarter cupful butter, one-half cupful sugar, one well beaten egg, one-half cupful milk, one and one-half cupfuls sifted flour, three teaspoonfuls baking powder and a little salt. Beat until light, pour over cherries in mold, put on tight fitted cover and steam one and one-half hours. Serve with sauce made as follows: cream one-third cupful of butter, one cupful powdered sugar, add beaten white of an egg and one-quarter cupful of strained cherry juice.
Beat one egg yolk until light, add one-third cupful sugar, beat, and add two tablespoonfuls melted butter. Mix, and sift twice, one and one-fourth cupfuls flour, two teaspoonfuls baking powder and one-fourth teaspoonful salt. Add alternately with one-half cupful milk to first mixture. Stir in one cupful cherries, stoned and cut in halves. Turn into a buttered and floured cake-pan and bake. Serve with two cupfuls hot stewed and stoned cherries, sweetened to taste and hard sauce.
cream one-third cupful butter, add gradually one cupful powdered sugar, then carefully fold in one egg white, beaten stiff, and one-half cup beaten cream. Flavor with one-half teaspoonful vanilla.
3 cupfuls of milk.
1 1/2 cupfuls of sugar.
1/2 cupful of rice.
1/2 teaspoonful of salt.
3 cupfuls of fresh cherries.
Put the milk in the top of a double boiler; add the well-washed rice, and steam for one hour and a half. Add the sugar and salt. Wash and pit the cherries; chop fine, or put through a food chopper. When the rice is cold add the cherries, and freeze at once. The amount of sugar must be guided by the kind of cherry used.