THE CHERRY SEASON.

New Zealand Herald, Volume LXI, Issue 18897, 20 December 1924, Page 26 (Supplement)

THE CHERRY SEASON.

1 Nothing can improve upon fresh ' cherries eaten "an naturel" when they arc ! sweet and really ripe. The less sweet varieties, however, mak.c excellent ; puddings, fruit salad, compote, and ! the like. Care must be taken to cook I cherries slowly, and not 100 long, or j they become shrivelled. To remove the : stones either cut the. fruit in half with a j silver knife and take out the stones, or I make a slit in the cherries, and when the i fruit is conking the stones become loos- '< ened and rise to the top, when they may ■ be skimmed off. I Cherry Jelly.— of ehenies, jjpt. of | water, goz. of gelatine. ', lemon, ill), of sugar, cochineal. Wash and pick the I cherries, cut them ill halve... remove the 'stones, put them into a saucepan with the sugar, water and the juice of J, a lemon. Simmer very gently until tender. j Strain off the juice, measure it. and if , less than Jpt... make it. up with water. i Return this juice to the saucepan, add the j gelatine, and stir over gentle heat until :il has dissolved. Pour into a basin and colour with cochineal. Rinse a mould with cold water, pro the cherries at the | bottom and strain the juice over when it i has become quite cold. When set. turn out and serve with whipped cream or ( custard. I Cherry Tartlets.—Short crust pastry, I lib. of cherries, Jib. of sugar, juice of ' 1 lemon, cochineal. Wash and stalk the I cherries, put, them into a clean saucepan. , with the sugar and lemon juice, cover the i i.ffi and cook very gently until the fruit ■i, tender, strain off the juice, return it jto the pan and boil fast to a syrup. , Colour with cochineal. Line some pattypans with shot! crust pastry, and lu'kcj in a quick oven. Fill each ease, with cherries ; and pour the syrup over. A little whipped | cream may be riled on the top if liked.