CHERRIES.

New Zealand Herald, Volume LXV, Issue 19857, 30 January 1928, Page 5

CHERRIES.

Cherries, one of the most popular of {summer fruits, often present a cookery problem for those in search of new w&3 f a of serving. Here are soma useful ideas:— Cherry Ratafia.—Boil three good tablespoonsful of white sugar and one of water together till quite thick enough to set hard. Have half a pound of ratafia biscuits ready and dip these one by one into the warm syrup and build a wall round the dish in which you ore going to servo the sweet. "When tho wall is quite set put in one pound o? stoned cherries which you have cooked and allowed to- get cold. Then have a good thick cherry .'syrup to pour ■ round the wall of biscuits. Finally cover tbe cherries with stiffly whipped cream. It should bo sufficient for four or five persons.- ... Sour Cherry Soup.—This soup can be served hot or cold. Ingredientr required: lib. sour cooking cherries, 3 pints of water, piece of' stick cinnamon, lemon rind, £lb. sugar, 1 gill of red wine, if Hkjd, loz. butter, ioz. flour, salt. . inti ?, pan stoned cherries, water, cinrnon, lemon rind, and sto ne 4 _ Coow slowly 20 minutes, thensieve.MJ butter in a pan, add flour. jßt"*tiU g and cook three or. four. sieved, puree. Jlehef, . wine just before serving* . Cherry Sahd.-Stom ,nd of largo ripe cherries whit© nuts; arrange OVPt /dressing lettuce pmrffrj f 6mon jujce , A° »" *»*" *