THE CHERRY 85 



FROSTED CHERRIES 

 Frost as for grapes, leaving on the stems. See Grapes. 



CHERRY CAKE ICING 



Allow four tablespoons of cherry juice to one cup granu- 

 lated sugar, cooking together until the syrup threads. 

 Beat this into the stiff-whipped white of an egg. 



CHERRY ICE 



Stone and mash two quarts of cherries and place over 

 them one quart of sugar and a wineglass of claret. Let 

 stand five or six hours, adding to them the cmshed kernels 

 of ten cherries. Strain and freeze. 



.Or, use the syrup from stewed or spiced cherries. For 

 sherbet add the usual whipped whites of eggs. (See 

 Introductory Recipes.) 



CHERRY ICE CREAM 



Make the foundation ice cream or custard (given in 

 Introductory Recipes), flavouring with cherry syrup, 

 cordial, spiced cherries. Maraschino, or other form of pre- 

 served cherries. Use a few of the crushed kernels to 

 flavour additionally. 



FROZEN CHERRIES 



Use the ripest cherries of the darkest varieties. Stone 

 and place over them a quart of sugar to two quarts of 

 cherries. Let stand an hour or more; add a wineglass 

 of Maraschino or cordial; place in freezer; pack and let 

 stand in salt and ice six hours. 



CHERRIES WITH ICE CREAM 



Serve vanilla ice cream with brandied, spiced, or stewed 

 cherries as a hot or cold sauce. (Unless fresh-picked, 



