This fruit in season is very suitable for preparing beverages. The
morella cherry is the best, on account of its strong aromatic flavour.
Cherry Juice.
The fresh juice of cherries is obtained by washing and stoning a
quantity of sound fruit, then passing the pulp through a Fruit Juice
press. If much juice is required, a cherry stoner will be found a
time-saver.
Cherry Water.
Mash ½ lb. of cherries (morellas by preference), crush a few of the
stones with their kernels, add a little honey and cinnamon, pour upon
them a pint of boiling water, set back on stove, or place in a fireless
cooker, for several hours, then strain for use.
Cherry Soup (1).
Take 1 pint of cherries, the juice of one lemon, honey and two
teaspoonfuls of some form of starchy cereal. Mix cereal with cold
water, and then with boiling water to dextrinize. Add other ingredients
and simmer all together for 30 minutes with 1 pint of water. Serve cold
or iced.
Cherry Soup (2), German Method.
Take 1 lb. of cooking cherries, ½ ounce of banana flour, 1 teaspoonful
of lemon juice, ½ ounce of malt extract or honey, 2½ pints water. Boil
until cooked, rub through sieve, and serve with fried bread croûtons
and little dumplings.