Cassell's New Dictionary of Cookery

From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.

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Custard, Cherry

Make a rich custard (see CUSTARD A LA REINE).

Put six or eight macaroons at the bottom of a glass dish, and over these lay a cupful of cherries which have been used for making cherry-brandy, with their juice. When the macaroons have absorbed the juice, pour the custard over them, and garnish the dish with macaroons and cherries. Time, one hour. Probable cost, 2s. 6d., exclusive of the cherry-brandy. Sufficient for a good-sized dish.

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