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Cherry Bread

Cut stale bread in thin slices and thickly butter each. Open I quart can of cherries, dilute the syrup with an equal amount of boiling water; heat to the boiling point, add the cherries and I teaspoonful of corn-starch wet in cold water.

Stir and boil for three minutes. Put 2 slices of the bread side by side on a dish and pour over them a part of the hot syrup and fruit. Add 2 more slices and more of the fruit, then 2 more with the remainder. Set all aside until very cold. Just before serving cover top and sides with a meringue and serve with plain cream.