CHERRY DISHES

Wairarapa Times-Age, 1 February 1939, Page 8

CHERRY DISHES

DECORATIVE AND DELICIOUS.

SUITABLE SUGGESTIONS.

Cherries are near the head of the list of most people’s list of favourite fruits, and new ideas for attractive sweets are always acceptable. They are decorative, too, and very suitable for parties, whether for grown-ups or children.

Cherry Relish. Take 4 cupfuls sour red cherries, 1 cupful seeded raisins, | cupful brown sugar, i cupful honey, A cupful vinegar, 1 teaspoonful-powdered cinnamon, teaspoonful cloves, 3 cupful pecan nuts.

Wash and stone the cherries, mix with raisins, sugar, honey, vinegar* and spices, bring to the boil and simmer for one hour or until thick. Add nuts, and put into sterilised glass jars and seal.

Cherry Salad. Take lib large cherries, 1 lettuce, 5 fancy cups made of grapefruit or orange skins, French dressing. Stone the cherries and put them in a basin with the pulp that has been scooped out of the grapefruit or orange skins. Season to taste with French dressing and fill the fancy cups. Serve each cup on a lettuce leaf.

Cherry | Cream. x Take about 1 pint stewed cherries, 1 gill cream, 1 pint packet cherry jelly crystals, 4 pint hot water. Prepare some stewing cherries and cook them till tender, adding a little water and.sugar to taste, then drain them and remove the stones. Rub fruit through a coarse sieve or put it through the mincer, being careful to save the syrup. Dissolve jelly in a quarter of a pint of hot water plus the same amount of hot cherry syrup. Leave it to get cold, then add a quarter of a pint of the cherry pulp or minced cherries. When the jelly is beginning to thicken, whisk the cream until thick; then gradually stir the cherry jelly mixture into it, and mix all together lightly. Turn the mixture into a wet mould, and when set unmould and decorate the centre with a cherry. Cherry Sponge.

Take 1 small tin red cherries in syrup, | gill sherry, 1 pint hot water, 1 gill cream, 1 sponge-cake ring, 1 pint packet cherry jelly crystals, sugar, and vanilla. Dissolve the jelly in hot water and leave until cold, but not set. Place the sponge ring in a glass dish. Heat the syrup from the cherries and well soak the sponge with this and the sherry. When the jelly is just beginning to set, stir it up well and mask the top and sides of the sponge with some of it, taking about a tablespoonful at a time and gently pouring it over. Now place a line of cherries closely together all round the top of the sponge on the jelly. Put the remainder of the jelly round in the bottom of the dish, and arrange the remainder of the cherries on this jelly, just leaving one out for decoration. Leave until the jelly is quiteset, then sweeten and flavour the cream and whisk until it thickens. Heap it up in the centre hole of the sponge ring and put a cherry on top.

Cherry Semolina Blancmange. Take 1 small tin cherries in syrup, jib semolina, 3 dessertspoonfuls castor sugar, 2 pints milk, grated rind 1 lemon (or vanilla essence), cream.

Put the milk in a saucepan to boil. When boiling sprinkle in the semolina, and stir well until the latter is cooked and the mixture is quite creamy. Add the grated lemon rind or vanilla essence, also the sugar. Rinse a mould with cold water, and when the sugar is dissolved pour the semolina into the mould and leave until set. Turn on to a dish, heap the cherries at each end of the dish, pour the syrup round. Serve cream separately. Cherries in Batter.

Take |lb cherries, 1 pint milk, 2 large eggs, -Jib flour, -Joz butter, loz sugar.

Put the flour in a basin and make a, hollow in the centre; ptit in the eggs and a little milk, and make a batter in the centre of the flour. Beat well, after adding half of the milk. Add the remainder of the milk and let the batter stand for one hour. The pudding may be baked in a pie-dish or meat tin, but looks best if baked in small cup moulds; a little butter should be put in each mould, and then should be well heated in the oven until too hot to touch. Put the cherries in the hot moulds, and pour on the batter. Bake in a moderate hot oven for 35 minutes. Serve at once.

It is advisable to sift sugar over afterwards, instead of cooking it in the batter, as it burns so easily. Sultanas may be used instead of cherries, or the batter may be baked plain and served with butter and lemon juice.