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... WHEN CHERRIES ARE IN SEASONSOME RECIPES Frax or Cuerries.—Stalk aund stone Ilb of ripe cherries: put in a saucepan with doz. of castor sugar and a gill of water: bring slowly to the boil, and simmer till the cherries are tender, but do not allow them ...
... WHEN CHERRIES ARE IN SEASONSOME RECIPES. Cuerry FrirtErs.—llb. large cherries, ligueur or wine, angelica, sugar, and frying batter. Stone the cherries, and put six at a time on thin strips of angelica (which should be soaked for a little while in hot ...
... WHEN CHERRIES ARE IN SEASON- SOME RECIPES. CALMS Fairreas.-11b. large cherries, liqueur or wine, angelica, sugar, and fryin g batter. Stone the cherries, and put sit at • time on thin strips of angelica (which should be soaked for • little while in hot ...
... AND PUDDINGS.—No. 14 The recipe below makes a very apprfixtos take, which is by no weans extravagant, yet which ie ea good sr one could wink to have. CHERRY CAKE. 1 packet of CAKEOMA. 4 oss. Rutter. 3 Eggs. lb. Preserved Cherries (cut in A third to half ...
... MISCELLANEOUS RECIPES. Ham Shape.—INGREDIENTS.—} lb. of cooked ham or lean bacon; 1 onion (small); 1 small teaspoonful of mixed mustard; 2 oz. of boiled rice; seasoning to taste; 1 desertspoonful of chooped parsley; 1 dried egg. METHOD.—Mince the ham ...
... R.MIINDLII RECIPE: You know good liyou've made it yourself Cherry Tartlets. to 1 lb. fresh cherries. silt and stoned. And for rich. short-cruse pastr-• 4 oz. plain Sour; pinch of salt; 2 oz. butter or margin - me: 1 beaten egg. Rub fat into the sifted ...
... self-raising flour, 2oz. ground almonds and 2oz. chopped glace cherries. Halt-ftU greased patty pans or small paper cases w.t i the mixture, decorate the top of each cak with pieces of glace cherry and chopped blanched almonds, and bake ,n a la , ouick oven ...
... UNUSUAL RECIPES. Fear Cut up about pounds of fairly hard pears into small nuartri- If isesible. clo•sw the fruit all the we Add 'hr.* Pounds of the hest prescr% lug PPPPP and rover fbr twentyfour hours, Add pound of preserved ganger and one pint of Boil ...
... To-day’s Recipe. Empress Cake. —Take 6or. of butter. Box. of castor sugar, five eggs. 9oz. of Vienna flour, Haifa teaspoonful of baking-powder, the grated rind of one lemon, and 4oa. of glacd cherries. Lise a caketin with buttered paper. Cream together ...
... To-dav’s Recipe. Salad is served with either hot roast uirds and hare or with chsudfroid of these, and especially nice with quails, partridges, nigeons, and lamb. Stalk pound largo, .pc, firm, cooking cherries, stone them with a corer, and insert in the ...
... SOME USEFUL RECIPES Itaray Cuprep Appies.—For this dish take one pint of stewed apples, three tablespoonfuls of red currant jelly, three eggs (whites only, stifly whisked), and preserved cherries, Cook the apples with a very little water, then pass them ...
... cups. A sauce for this cherry pudding made from large tablespoonful of flour, tablespoonful of butter, and one cupful of sugar, rubbed together. To this add cupful liquid composed of what cherry juice can be saved from the cherries when* stoning them, and ...