... great pity. Let us return, therefore, to the subject of cherry tarts. A very delightful cherry tarts much more recherahe than the ordinary cherry pie, Is made by French housekpeepers. Our English cherry pie, be it remembered, is not known to the French. Only ...

... glass dish with sponge fingers round. Cherry Gufcau is a very excellent dish, Choosc Kenti;b, Flemish, or at any rata cooking cherries, It makes a gpod deal of difference to pies and puddings if the right sort of cherries are need. Soak an onuce of gelatine ...

... four minutes; add the cherries and boil ore mianuc more. Turn into jars and cover when cold. Ch1erry Jair (Francatelli)-Take Iflbs of Kentish cherries, Gls of red currants, and I4ibs of sugar. Remove the stones from the cherries,and set them aside in ...

... will now give one or two special recipes for preserving fruit by adopting methods rather different to the ordinary ones. Last week I gave a recipe for preserving strawberries. I will now give one for boiling cherries, which I believe to be excellent. ...

... According to quality of the cherries, from ?? to one hour to boil them, twventy iminutes to balf an hour with tile su'rar. MXakle this in *Fulv or August. To 7MaLke Cherry B13ran ?? cherries, good brandy: to every pound of cherries allow Soz of pounded sugar ...

... nod ten- de~r fI- s'ed el eteie,, el-s ist for csookieh-. I'l-arish cherries art- ch~ic to Kentish Cherrie'7, and ac'eo also good for seeking. New far a 1cm ?? : ICherry Pi- and Cherry ?? is problsbly quite tuneoceatary to say brit these, dishes should ...

... custard; add also two ounces of candied cherries, two ounces of citron, thinly sliced, and half a pint of double cream which has been whisked till stiff. Mould in the usual way, and serve on a glass dish with cherry syrup or currant jelly, boiled to a syrup ...

... According to the ordinary :nerhei of boiling fruit, strawberries and cherries, prepare! separately, may be dealt with as follow s:- Strip the s.-elks from the strawberries and stojre tin cherries, then weigh the fruit and boil it gently fur h{,if anM hour or ...

... no use for me to give recipes for them. It will, however, perhaps be acceptable if I give recipes for one or two fruit puddings which are not so well knowvn. Cherry &a&au is an excellent dish, and it may be made not only of cherries, but of any fresh firm ...

... fsor eveiv pm'c Tha.t means, of course,. that if Sib of cherries a-e ?? of red currants, and 91T of sugar will be Sroni, rho cherries, end extract the juice, from elm rodeo'> Stoning the cherries is a esmewbat troubl'socce ?? it Is well worth while. Boil ...

... Then lemon syrup wats tried made by recipe N-o. 2, and this preparation shared the samue fate as the former one. It was much praised at first, then dis- carded. At length this housekceeper managud to concoct recipe Nio. 3, whichl ale considers combines ...

... before it is taken from the fire. DI. Gouffd's recipe also may be found useful. It is to be noted that in French recipes there is usually a larger pro- portion of sugar and of water than in English recipes. The jelly thus made is very delicious and very ...