Evening star. [volume] (Washington, D.C.) 1854-1972, 1878-06-01
PART II
Fruit ReceiDtS.

Inc following timely receipts are recon-
mended to the readers of the Telegraph. In
Engiand they are regarded as very superior,
a anu ao.o"eo oy The most experienced house:
TO PRESERVE MoRELLo OR KENrIsH CHER
Take the cherries When thew are fn,,vr,,
and stone them; weigh together the Juice and
lrult; TO one pound of them put half pound
OF clear Drown sugar. Boil the cherries in
Juice 1or one hour and half; then add the
1nem occasionally to prevent their burning.
Ihey are excellent for pies, and should be
S srl' t9r sday or two, to keep the syrup
theln IN rather small jars, for the preserve will
become acid, If exposed to the air when the
jail is opent d, if not soon used
CHERRY-BOUNCE
Stone ana put In stone Jar the cherries .
place ms jar into pot containing water, set
it on the fire, and the water boil around the
cherries until the juice is extracted; then strain
me Juice and to one gallon put four pounds of
sugar; put II into kettle, and let it boil until
all scum mas been taken off. While boiling add
a plnch h Of allsPlee and few blades of mace
liquor one quart of brandy and one Quart OF
rum. A tablespoonful to tumbler of water
Picked CHERRIES.
rick over " ur cherries. and remove all the
specked ones. Put them into jar, and pour
over them as much hot vinegar and sugar as
VII, VIII cover them; TO each gallon of vinegar al
10.
and pour 1t no; over The fruit. Let it stand a
week, then pour OFF the vinegar and boil it as
before; pour it hot over the cherries the sec
ODd time. AS soon as they are cold tip than
closely. '0A
CoMPoTE OF CHERRIES.
for thlS red cberlis are to be preferred be-
cause of tleir Piquant flavor. Kentlsh or Mo
pared as for pie, because every CHI arry Should
have POI ton of the stalk remaining. The
pest way, therefore. is to shorten the stalks
WIN VIII par OF scissors. Put the fruit in stew
pan with fine sugar in the proportion of a
quarter pound sugar to pound of fruit, and
10 the same quantities add the juice of one
lemon. tut them over slow fire; shake oc-
caSl0naly; let them boil for three minutes
then take Il EN- out with spoon, put in basin
and carefully drain away all the syrup. which
Gl , lt9 tne pan agaIn and reduce by boiling,
added, but if it can be done without it is mnch
be ter. be- a, Sc jelly of pure syrup is beaut
iully transparent. but iSinglasS DESTROYS the
! ahspareIcy. Inc syrup must be poured into
a plaie to- et,and when the compete is required
the cherries are pied in a pyramid and th,.
le ly turned over trem.
TO BOTTLE GREEN GoOsEBERRIES FOR TARTs
Cut on the tops and tails of some gooseber-
lies, which have not obtained their full growth
and put item into wlde-necked bottles which
pave been well washed and dried. Cork them
io1ies ana SET mem ma pan of cold water
when ShOuId be brought to boil very gradual
". Leave the g00SeberrieS to simmer until
they assume Shrunken appearance. then
t%ke the potlles out. If they are not full, take
me confer OF one bottle to fill up the rest,
ana pour sufficient boiling water into The bot
tles TO cover the gOOSebeTrieS Cork the bot
ties closely, and tie bladder over the tor,
Keeping them in a dry, cool place till wanted
when required for tarts or buildings pour
some OF the water away, and add as much
sugar as would be necessary for fresh fri
which they closely resemble in h"ru' anu ap-
pearance.
TO PRESERVE STRAWBERRIES.
To one quart of Strawberries put one pound
of sugar: put little of the sugar in the bot
tom of the kettle and one tablespoonful of
sugar, until ali are in but do not do too many
at time. Put them on a slow fire, shaking
them every now and then until the syrup is
drawn. Let them boil for half an hour pat
them Immediately into the jars, and seal them
up tight. Set them in the Sun for few days.
GernlQntOlr7l IeleQrOph.