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Sauce of Cherries, No. 1.
Place in a saucepan 1 cup sugar,
1 cup water and ½ cup claret;
when this boils add 1 pint of ripe cherries (without the pits);
boil them 10 minutes;
then take out the cherries and mix 1 teaspoonful cornstarch with a little water;
add it to the sauce, boil a minute,
strain and put cherries back into the sauce; serve cold.
Remove the pits from ½ pound ripe cherries;
put the stones into a mortar and pound them fine;
put them, with the cherries, 1 pint water and a piece of cinnamon, in a saucepan;
add ¾ cup sugar and boil slowly ½ hour;
strain and thicken the sauce with 2 teaspoonfuls cornstarch;
boil a minute, add ½ cup claret and serve.
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