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Monte Carlo Cherries

½ lb. large ripe cherries 14 lb. lump sugar 1 gill (14 pint) water I dessertspoonful arrowroot Some Kirsch Stone the cherries, put them into a saucepan with the sugar and the water. Let them boil gently for ten minutes. Blend the arrowroot with two tablespoonfuls of cold water and stir it among the cherries. Divide the cherries into small casseroles, pour a liqueur-glassful of Kirsch on the top of each, and set alight.

Send to the table burning.

Mix the cornstarch to a smooth cream with a little of the milk. Bring the rest of the milk to the boil in a fireproof dish, remove from the fire, and stir in the mixed cornstarch.

Beat up the yolks of the eggs with three tablespoonfuls of the sugar, and stir well into the cornstarch. Cook the whole for a quarter of an hour, stirring all the time.

Then pour the whole into a buttered casserole, and bake in a moderate oven till firm. Pour over it the pears and add the rose extract.

Beat up the whites of the eggs to a stiff froth, add the remaining sugar to them.

Spread this meringue over the top of the pears, and return to the oven to brown