xvECIPJE3S 



1795 



The sweet pickle syrup given above 

 can be used for peaches, plums, apricots 

 and crabapples. 



Canned Blackbebbies. For canning 

 and preserving blackberries, see Easp- 

 herries, this section. 



Blackbekry Jelly. See Barterry and 

 Apple Jelly, under Apple Recipes^ this 

 section, also page 729. 



riTf T? "PTJTT7 G! 



Cherry Cake 



A delicious cherry cake can be made 

 by putting stale bread into a pint and 

 a half of scalded milk, which cover and 

 let stand for 40 minutes. Beat into the 

 bread and milk, one by one, the yolks 

 of six eggs and a half a cupful of sugar. 

 To this add the beaten whites of the 

 eggs and three pounds of stoned cherries. 

 Put the mixture into a shallow, well- 

 buttered baking tin, bake one and a half 

 hours, turn out while hot and sprinkle 

 plentifully with powdered sugar and a 

 little ground cinnamon. 



Cherry Pie 



Fill a fairly rich crust not quite full 

 with stoned ripe cherries, sprinkle evenly 

 over them a heaping teaspoonful of corn- 

 starch, or a tablespoonful if they are 

 very juicy; add a teacupful of sugar, and 

 dot with small pieces of butter. Cover 

 with paste, wet the edges of the upper 

 and under crust, press well together, 

 brush over with well-beaten egg; bake in 

 a hot oven till ready. Dust over with 

 fine sugar. 



Cherry Boll 



Early in the morning pit a box of fine 

 cherries and cover them with a cupful 

 of granulated sugar and let them stand 

 until needed. Sift two cupfuls of flour 

 with two teaspoonfuls of baking powder, 

 one of sugar, a quarter of a teaspoonful 

 of salt. Rub in two tablespoonfuls of 

 butter and mix to a dough with two- 

 thirds of a cupful of milk. Roll out into 

 a long, thin sheet; sprinkle with two 

 tablespoonfuls of sugar; spread with the 

 cherries; add a grating of nutmeg and 

 roll up, pinching the ends so that the 



juice will not escape. Boil or bake this 

 as you prefer. 



Cherry Salad 

 Cherry salad is most appetizing, and 

 a cream mayonnaise seems the dressing 

 best adapted to use with it. Wipe cher- 

 ries, remove stems and stones and fill 

 cavities thus made with filberts. Ar- 

 range in nests of lettuce leaves and garn- 

 ish each nest with three selected cher- 

 ries, from which neither stems nor stones 

 have been removed. 



Spiced Cherries 



Boil three cupfuls of cider vinegar with 

 two inches of cinnamon stick and one 

 tablespoonful of cloves tied in a bag. 

 Then add four and a half pounds of lump 

 sugar and boil 15 minutes more, skim- 

 ming well. Put in seven pounds of 

 stoned cherries and cook very gently for 

 half an hour. Lift out the fruit with a 

 skimmer and boil the syrup down until 

 it is very thick. Put the cherries into 

 jars and keep hot, add the syrup, then 

 close and seal. These are very good with 

 cold meats. 



Cherry Wine 



Take four quarts fruit, either sweet 

 or sour, place in a mortar and slightly 

 bruise without crushing the stones. To 

 this add three quarts water and let stand 

 in a jar 48 hours. Strain, and to each 

 four quarts juice add three and one- 

 half pounds sugar if the fruit is acid, or 

 eight pounds if sweet. Fill into jars, 

 reserving a bottle of the liquid, with 

 which to keep the jars filled while fer- 

 menting. Cover the openings with a thin 

 cloth. After the fermentation ceases cork 

 tightly and keep in a cool place three 

 months; drain ofE carefully and bottle. 



Canned Cherries. For canning cher- 

 ries, see Canning and Preserving Fruits, 

 page 725. 



Cherry Jelly. See Bar'berry and Ap- 

 ple Jelly, under Apple Recipes, this sec- 

 tion. 



CBAITBERBT 

 Cranberry Kuffins 

 Beat one-third cup of butter to a 

 cream; gradually beat in one-fourth cup 



