The Cherry
Cherry Soup
For one quart of soup pit and crush a pint of cherries; add to them the juice of one lemon, sugar to taste, and a dessertspoon of tapioca…
Cherry Salad
Stone ripe, sweet cherries and place in the heart of each a nut-preferably hazel. Serve on lettuce with mayonnaise or with a cream or other…
Cherry Sandwiches
Mix equal parts of candied or Maraschino cherries, and chestnuts which have been boiled, blanched, and simmered in a little syrup (letting…
Uncooked Cherry Bread Pudding
Slice a loaf of dry bread; spread with butter; place in layers in a pudding-dish with stewed or spiced cherries poured over. Let stand a…
German Cherry Sauce
Crush a pound of cherries with the seeds until the "meat of the pits" is tender, then put through coarse sieve, add one pint of wine with…
Cherry Pie
Make as for gooseberry pie or tarts, using tart red cherries.
Cherry Bavarian Cream
Use the foundation recipe given in Introductory Recipes, adding two tablespoons Kirschwasser or Maraschino and three-fourths cup of…
Cherry Float
Thicken the juice from a quart of stewed and sweetened cherries with a teacup of cornstarch dissolved in cherry juice (cold) or cold water…
Frosted Cherries
Frost as for grapes, leaving on the stems. See Grapes.
Cherry Cake Icing
Allow four tablespoons of cherry juice to one cup granulated sugar, cooking together until the syrup threads. Beat this into the…
Cherry Ice
Stone and mash two quarts of cherries and place over them one quart of sugar and a wineglass of claret. Let stand five or six hours, adding…
Cherry Ice Cream
Make the foundation ice cream or custard (given in Introductory Recipes), flavouring with cherry syrup, cordial, spiced cherries…
Frozen Cherries
Use the ripest cherries of the darkest varieties. Stone and place over them a quart of sugar to two quarts of cherries. Let stand an hour…
Cherries with Ice Cream
Serve vanilla ice cream with brandied, spiced, or stewed cherries as a hot or cold sauce. (Unless fresh-picked, uncooked cherries are very…
Canned Cherries
In canning cherries use tart fruit. Allow three-fourths pound of sugar to each pound of fruit. Figs, pears, or pineapples may be canned…
Brandied Cherries
Use, preferably, white cherries. Leave a bit of stem on each one. Place in layers in jars and fill up with brandy, letting stand two days…
Cherry Catsup
To each pound of cherries allow a pound of sugar, boiling together, then straining. To every quart of the liquor allow a teaspoon each of…
Cherry Brandy
To each quart of juice resulting from crushed cherries (uncooked) allow a gallon of spirits or brandy, add the pits, crushed, let stand…
Domestic Kirschwasser
Pour a gallon of brandy over a pound of garden or wild ripe cherries or plums, crushing well both fruit and kernels. Add two pounds of…
Cherry Cordial
To a gallon of strained juice add two pounds sugar and boil thirty minutes. Add one half pint spirits (preferably brandy), let cool and…
Cherry Punch
Pit and mash one pound of cherries and place in bowl with the juice of three lemons, two oranges, and a slice or two of pineapple, covering…
Cherry Juice and Preserved Syrup
Prepare and cook as for jelly, for the simple juice adding a half-pint of sugar to each quart of juice and for the syrup making an addition…
Cherry Shrub
Cherry shrub is a modified form of the syrup. To each quart of cherries add one cup of water and stew till soft. Press and strain the…
Cherry Bounce or Wild Cherry Rum
On four pounds of wild cherries, mashed with the pits broken and bruised, pour five quarts of rum. Let stand in stone jar or crock two…
Cherry Vinegar
Cover several bushels of mashed cherries with water and let stand forty-eight hours in a tub. Drain and press through a bag. To the…
Candied Cherries
There are several methods of candying cherries or any fruit. One method is to use pound for pound of sugar and fruit, placing sugar in a…
Maraschino Recipes
care- In Zara, Dalmatia, there are various special dishes made with the Marasquin or Maraschino, as "Maraschino Jelly" and "Crème de…