_Ingredients._—To every lb. of fruit, weighed before stoning, allow
½ lb. of sugar; to every 6 lbs. of fruit allow 1 pint of red-currant
juice, and to every pint of juice 1 lb. of sugar. _Mode._—Weigh the
fruit before stoning, and allow half the weight of sugar; stone the
cherries, and boil them in a preserving-pan until nearly all the juice
is dried up, then add the sugar, which should be crushed to powder,
and the currant-juice, allowing 1 pint to every 6 lbs. of cherries
(original weight), and 1 lb. of sugar to every pint of juice. Boil all
together until it jellies, which will be in from 20 minutes to ½ hour;
skim the jam well, keep it well stirred, and, a few minutes before it
is done, crack some of the stones, and add the kernels: these impart
a very delicious flavour to the jam. _Time._—According to the quality
of the cherries, from ¾ to 1 hour to boil them; 20 minutes to ½ hour
with the sugar. _Average cost_, from 7_d._ to 8_d._ per lb. pot.
_Sufficient._—1 pint of fruit for a lb. pot of jam. _Seasonable._—Make
this in July or August.
CHERRY SAUCE, for Sweet Puddings (German Recipe).
_Ingredients._—1 lb. of cherries, 1 tablespoonful of flour, 1 oz. of
butter, ½ pint of water, 1 wineglassful of port wine, a little grated
lemon-rind, 4 pounded cloves, 2 tablespoonfuls of lemon-juice, sugar to
taste. _Mode._—Stone the cherries, and pound the kernels in a mortar
to a smooth paste; put the butter and flour into a saucepan, stir them
over the fire until of a pale brown, then add the cherries, the pounded
kernels, the wine, and the water. Simmer these gently for ¼ hour, or
until the cherries are quite cooked, and rub the whole through a hair
sieve; add the remaining ingredients, let the sauce boil for another
5 minutes, and serve. This is a delicious sauce to serve with boiled
batter pudding, and when thus used, should be sent to table poured over
the pudding. _Time._—20 minutes to ½ hour. _Average cost_, 1_s._ 2_d._
_Sufficient_ for 4 or 5 persons. _Seasonable_ in June, July, and August.