Cherry Jam
INGREDIENTS. every lb. of fruit, weighed before stoning, which should be allowed for each pot of jam, allow 1/2 lb. of sugar to every 6 lbs. of fruit allow 1 pint of red-currant juice, and to every pint of juice 1 lb. of sugar. AVERAGE COST, 7d. per pot.
Weigh the fruit before stoning, and allow half the weight of sugar; stone the cherries, and boil them in a preserving-pan until nearly all the juice is dried up; then add the sugar, which should be crushed to powder, and the currant-juice, allowing 1 pint to every 6 lbs. of cherries (original weight), and 1 pound of sugar to every pint of juice. Boil all together until it jellies, which will be in from 20 minutes to 1/2 hour ; skim the jam well, keep it well stirred, and a few minutes before it is done, crack 'some of the stones, and add the kernels: these impart a very delicious flavour to the jam.
CHERRY SAUCE.
TIME. According to the quality of the cherries, from to 1 hour to boil them; 20 minutes to 1/2 hour with the sugar.
SEASONABLE. - Make this in July or August.
Cherry Sauce (for Sweet Puddings). (German Recipe). - INGREDIENTS for sufficient for large pudding.- lb. of cherries, 1 tablespoonful of flour, 1 oz. of butter, 1/2 pint of water, 1 wineglassful of port wine, a little grated lemon-rind, 4 pounded cloves, 2 tablespoonfuls of lemon-juice, sugar to taste. AVERAGE COST, 1s.
Stone the cherries, and pound the kernels in a mortar to a smooth paste; put the butter and flour into a saucepan, stir them over the fire until of a pale brown, then add the cherries, the pounded kernels, the wine, and the water. Simmer these gently for 1/4 hour, or until the cherries are quite cooked, and rub the whole through a hair sieve; add the remaining ingredients, let the sauce boil for another 5 minutes, and serve. This is a delicious sauce to serve with boiled batter pudding, and when thus used, should be sent to table poured over the pudding.
TIME.-20 minutes to 1/2 hour.
SEASONABLE in June, July and August.