CHERRY CHARLOTTE.
301. Stone and stew some morella cherries; to each pound of cherries add three-quarters of a pound of sugar, and one tea spoonful of flour, mixed smoothly with a little water. When the fruit is done, butter some baker's bread, lay it on a dish, spread some of the stewed fruit over it, then put another layer of bread and fruit; cover the top with the fruit.
This is very nice served with cream.