TO-DAY'S RECIPE
Cherry Cream Stew lib. of cherries with, a little water and sugar. When tender, drain them, aud reserve ’} a dozen or so for decoration. 'Take A a cup of the hot syrup, add i cup hot water, and dissolve a packet of jelly crystals in this. Press the remaining cherries through a sieve, or put them through the mincer if they are very firm, and add to the dissolved crystals. AVhip one gill of cream stiffly, and when the jelly is beginning to set, stir it into the cream. Turn into a fancy mould, and when set unmould, and decorate with the whole cherries.
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Dominion, Volume 31, Issue 55, 29 November 1937, Page 4
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106TO-DAY'S RECIPE Dominion, Volume 31, Issue 55, 29 November 1937, Page 4
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