FRUITS II 



reau, Black Heart, Kentish, best cooking, Morella. 

 This last is a late cherry, and, not being sweet, it 

 does not fall a prey to birds so much ; yet it is 

 advisable to protect the trees in bearing with old 

 fish netting. 



The Morella cherry is what is so much used in 

 making cherry brandy. 



RECIPES 

 Cherries a la Royal 



Soak one ounce of gelatine in a little milk for an hour, 

 then add to it a pint of raw cream, which sweeten to taste, 

 and stir over the fire till the gelatine is quite melted ; then 

 stand it aside to cool ; then flavour with a few drops of 

 Kirschwasser, and whip till it begins to get thick. Pour a 

 thin layer of this to the bottom of a dish, and place on ice, 

 and have ready some stewed cherries (stoned and sweetened) 

 and arrange them liberally on the cream directly it begins 

 to set. Then pour the remainder of the cream over them, 

 and as this becomes firm form some pretty design on the 

 top with more cherries. Keep on ice till required. 



Cherry Compote 



Stew some cherries in a small quantity of water, a glass- 

 ful of claret, a little lemon rind, a couple of cloves, and some 

 sugar ; when the cherries are soft remove them from the 

 syrup, and boil the latter till thick. 



Cherry Fritters 



Stalk and stone the cherries, crack the stones, and put 

 back the kernel into the fruit. Have ready some good fry- 

 ing batter, dip the cherries in this, and fry in good butter 

 till of a nice gold colour. Drain them well, and serve 

 sprinkled with sugar and lemon juice. 



