84 FRUIT RECIPES 



mixture ; placing two together and, if bread is used, cutting 

 diagonally to form triangular sandwiches. A sprinkling 

 of cress will add piquancy to the flavour. 



CHERRY PUDDING 



Make as for Currant Pudding. See (Garden) Currants. 



UNCOOKED CHERRY BREAD PUDDING 



Slice a loaf of dry bread; spread with butter; place in 

 layers in a pudding-dish with stewed or spiced cherries 

 poured over. Let stand a half hour and serve with a 

 custard or German Sauce. 



GERMAN CHERRY SAUCE 



Crush a pound of cherries with the seeds until the "meat 

 of the pits " is tender, then put through coarse sieve, add one 

 pint of wine with as much sugar as desired, and boil till 

 thick as cream. This may be spiced if liked. 



CHERRY PIE 



Make as for gooseberry pie or tarts, using tart red cher- 

 ries. 



CHERRY BAVARIAN CREAM 



Use the foundation recipe given in Introductory Recipes, 

 adding two tablespoons Kirschwasser or Maraschino and 

 three-fourths cup of chopped, candied cherries. 



CHERRY FLOAT 



Thicken the juice from a quart of stewed and sweetened 

 cheriies 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. 



