Preparation: Clean and stone the cherries, then crush about 20 stones and cook them with the cherries in the water slowly for ½ hour, after that strain them and add lemon juice and sugar. Then let it come to boil again. Mix the corn starch with 1 cup of cold juice and stir it into the boiling juice to cook 5 to 8 minutes more, stirring constantly. Put into a dish rinsed with cold water and after stiffening, turn it out and serve with cream or milk.
Remarks: If the pudding is too thin, add more corn starch.
No. 104—HILL CREAM.
Quantity for 6 Persons.
- ¾ qt. sweet cream
- 5 yolks of eggs
- ½ lemon peel
- 1 tbsp. of flour
- ¼ lb. of sugar
- 3 whites of eggs
- 1 glass of raspberry jelly
Preparation: Cream, yolks of eggs, grated lemon peel, flour and sugar are mixed well and boiled to a cream. The 3 beaten whites of eggs and the jelly are stirred 1 hour, then fill the cream into a glass dish and set to cool. After cooling, fill the jelly on top of it. Serve cold.
Desserts That Are Frozen.
No. 105—VANILLA ICE CREAM.
Quantity for 10 Persons.
- 1 qt. of cream
- 1 pt. of milk
- ¾ tbsp. of flour
- 2 tbsps. of vanilla
- Sugar to taste
- 3 eggs