Arbuckle Coffee Trade Cards Banner


Size: 3" x 5"
Copyrighted: 1889
Lithographer: Knapp & Co.


Reverse - Text

Left half:   THE FOUR POINTS
Right half:


CHERRIES, CANNED.--Procure nice ripe cherries, and, after washing, take out the pits. Allow one pound of sugar to every pound of fruit. Make a syrup of sugar with the juice and sufficient water to cover the cherries. After boiling for from five to ten minutes, pour them into bottles and seal tightly.

CHERRY JAM.--Allow one pound and a half of sugar to every two pounds of cherries. After removing the pits, put them in a dish, and at the same time add the sugar, so that the two will be thoroughly mixed; cover the dish over and let it stand over night, and next day allow it to boil slowly, until a thick, smooth mass is formed; then put in jars.

CHERRY PIE.--After removing pits from the cherries, line your pie-dish with a rich crust; then nearly fill with cherries, adding sugar enough to sweeten, and sprinkle over this a tablespoonful of flour; cut a tablespoonful of butter into small pieces, and scatter over the top; put on your top crust, closing tightly at edges, and cutting slits in centre for air to escape.

CHERRY PUDDING.--Into ten tablespoonsful of flour break six eggs, with a large teaspoonful of salt; stir the eggs and flour together until the whole is moistened with the eggs and no lump remains; then add gradually one pint of rich milk. Have ready one quart of ripe cherries, stoned, and well dredged with flour, and when you have stirred the other ingredients quite smooth put in the cherries, stirring them lightly; pour the whole into a pudding cloth (previously scalded and dredged with flour), tie it up firmly and put it into a pot of boiling water, with a plate at the bottom of the pot; let it boil hard one hour; serve with sweet sauce.