Soak one tablespoonful granulated gelatin in one-fourth cupful cold water, dissolve in one-fourth cupful boiling water, and add one and one-half cupfuls cherries, which have been stoned, cooked and sweetened to taste, and one-half cupful juice. When mixture begins to thicken, add the stiffly beaten whites of two eggs and a few grains salt. Turn into a mold, first dipped in cold water, and chill. Serve with cream.
Pour three cupfuls of vinegar into a sauce-pan, add one-half cupful of brown sugar, one tablespoonful of whole cloves and twelve blades of mace, boil five minutes, cool and strain. Fill glass jars with three quarts of firm sour cherries, pour in the spiced vinegar and seal at once. Do not stone the cherries.
1 pound pitted cherries.
1/2 teaspoonful whole cloves 1/2 cupful cider vinegar.
1/2 teaspoonful whole cinnamon.
1/2 pound brown sugar.
Heat all but fruit to boiling point and drop in pitted cherries. Cook fifteen minutes, fill glasses, and pour over hot spiced syrup. Seal.
3 quarts red cherries.
Sugar equal in measure to the combined fruits.
1 quart currants.
Pit the cherries, stem the currants and mix thoroughly with the sugar. Add one tablespoonful or more, according to the taste, of the cherry pit meats. Boil for fifteen or twenty minutes and pour into jelly glasses, leaving a few of the pits in each jar. This is excellent with steamed puddings.
Select firm, ripe cherries having the stems attached, drop them into the white of an egg beaten to a foam, roll in powdered sugar and chill thoroughly on ice.
1 1/2 cupfuls pitted cherries.
1/2 glass currant jelly juice and rind of 1/2 lemon 1/2 cupful water.
1/2 cupful sugar.
1 inch stick cinnamon.
Cook all ingredients until syrupy. Strain and serve.
4 pounds cherries 4 pounds sugar.
Wash cherries, remove stems and stones. Cover cherries with sugar, let stand two hours; then set on stove, and bring slowly to the boiling point. Cook until cherries are tender. Fill jars first with cherries, then with syrup. Seal.
4 pounds cherries 1 1/2 pounds sugar.
Place cherries and sugar in preserving kettle and let stand two hours. Cook until tender, fill sterilized jars and seal.
2 cupfuls scalded milk.
1/4 cupful cold milk.
1/4 cupful cornstarch.
Yolks of 3 eggs.
1/4 cupful flour.
1/2 cupful maraschino cherries cut in halves.
1/2 cupful sugar.
1/4 teaspoonful salt.
Mix cornstarch, flour, sugar and salt. Dilute with cold milk and add beaten yolks, then add gradually to scalded milk and cook fifteen minutes in double boiler. Add cherries, pour into a buttered shallow pan and cool. Turn on a board, cut in pieces, dip in flour, egg and crumbs, fry in deep fat and drain. Serve with sauce.
2/3 cupful boiling water.
1/4 cupful Maraschino cherries.
1/3 cupful sugar.
2 tablespoonfuls cornstarch.
1/2 cupful Maraschino syrup 1/2 tablespoonful butter.
Mix sugar and cornstarch, add gradually to boiling water, stirring constantly. Boil five minutes, and add cherries, syrup and butter.
Pit the cherries, leaving as near whole as possible. Take slices of canned pineapple and arrange on lettuce leaves, the cherries to be piled on the slices of pineapple. Pour a French dressing over and serve very cold.
Arrange lady fingers or slices of plain cake on a dish with deep sides. Fill the center with cottage cheese to which has been added a pint jar of preserved cherries drained dry. These should be arranged as in a charlotte russe.