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California Cherry Custard

Make a thick compote of white cherries by stewing two quarts, pitted, with 3/4 pound of sugar and half cup of water till the juice is reduced to thick syrup. Spread this in a thick layer over the bottom of a four-quart pan. Make the custard according to the receipt preceding, pour it over the cherries and bake as usual. To dish up place a spoonful of cream in the ice-cream saucer and a neat spoonful of the cherry custard in that.