Reverse - Text
Left half:
THE FOUR POINTS
Right half:
COOKING NOTES.
Cherries. |
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.
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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.
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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.
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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.
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