WAYS WITH CHERRIES
Cherry Blanc-mange. —Make your favourite blanc-mange after having stewed a quarter of a pound of cherries in sufficient water to cover. Cook till tender, then add 2oz. of sugar. Rinse the mould in cold water and arrange some of the cherries on the botttom. Pour in some of the warm blanc-mange mixture. Then mix the remaining cherries with the rest of the blanc-mange aud pour into the mould. Put in a cool place to set. Cherry Jelly. —Required: lib. cherries, 6oz. sugar, ijoz. gelantine, juice of half a lemon, cochineal, 3 gills of water. Wash and stone the cherries. Place the fruit in a pan with the water and the sugar. Cook gently till cherries are tender. Strain and measure the syrup, making it up to the original quantity with w-ater. Strain in the juice of half a lemon. Add the gelatine and stir over a gentle heat till the gelatine has dissolved. Strain the juice into a basin, and when it is nearly cold improve the colour by adding a few drops of cochineal. Place the cherries in a glass dish, pour over the liquid and allow to set.
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Bibliographic details
Sun (Auckland), Volume II, Issue 531, 7 December 1928, Page 5
Word Count
193WAYS WITH CHERRIES Sun (Auckland), Volume II, Issue 531, 7 December 1928, Page 5
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