Ginger Syrup For Carrot Ginger

To each pint of water put fourteen ounces of loaf sugar and a teaspoonful of ground ginger, colour with carmine, boil down to half the quantity, then use.

Compote of Cherries for Hot Entrees, etc.

Stone the cherries, take out the kernels; to one pound add one ounce of castor sugar, a little carmine, half a pint of claret. Cook for thirty to forty minutes, till the liquor is reduced to a creamy consistency, then use.

Compote of Cherries for Cold Entrees, etc.

If using fresh cherries, stone them and crack the nuts, and take out the kernels; mix each pound of cherries with a teaspoonful of salad oil, a few drops of tarragon vinegar, and a pinch of castor sugar; add a tablespoonful of tarragon and chervil that are picked in tiny pieces, and leave them on ice till ready to use. If using preserved cherries, the uncrystallised are the best.

Compote Of Cherries For Sweets

For half a pint of uncrystallised or fresh-stoned cherries, take half a pint of claret, two tablespoonfuls of red-currant jelly, the peel of one lemon, tied together with a piece of cinnamon about one inch in length, and two ounces of castor sugar; put these into a stewpan, and boil till the liquor is reduced to half the original quantity, remove the lemon-peel and cinnamon, and colour the remainder with a little liquid carmine, set it aside on ice till wanted, then add to it a wineglassful of Kirsch liqueur, and use for a dinner or luncheon dish, or for garnishing hot or cold puddings.

Cherry Jam

Take some ripe cherries (Kentish preferred), stone them and weigh them, and to each pound of fruit allow one pound of finely-crushed preserving sugar (a gill of red-currant or strawberry juice that has been rubbed through a sieve can be added if liked). Boil the sugar, juice, and kernels of the stones altogether, stirring them occasionally, for about twelve to fifteen minutes; then add the fruit, and boil together quickly for thirty to thirty-five minutes, keeping it well skimmed while cooking. Put into clean dry jars, and when cool cover with papers that are steeped in brandy before placing on the jam. Tie the jars down tightly with paper or bladder, and put away in a cool dry place.

Brandy Cherries

Gather the cherries when ripe and in perfectly dry weather, and when quite fresh wipe each cherry with a clean soft cloth, and cut the stalks, leaving them about one inch long on the fruit. Then fill some, wide-necked bottles three parts full, allow for each pound of cherries four ounces of castor sugar and four or five cloves, and put into the bottles with the fruit and fill up the bottles with good French brandy; firmly cork them and seal them, and keep them in a cool place for six or eight weeks, when they will be ready for use.

Crab-apple Cheese

Take some freshly-gathered crab-apples, put them in a jar and cover it closely, then stand it in a tin containing boiling water in the oven; let it boil in this way for about twenty minutes, then add about one pint of boiling water to each two pounds of crabs and let them continue boiling until tender, adding about a pint of water during the cooking; when the apples are tender, which will be in about three and a half to four hours, rub them with the liquor through a hair sieve, then weigh the pulp, and to each pound of it add a pound of crushed loaf sugar; boil together very gently for one and a half hours, keeping well skimmed; when the pulp is sufficiently boiled it will stick to the spoon and be like a jelly if allowed to cool. Pour it into a clean, dry, china mould, and when cool put on the top a piece of foolscap paper that has been steeped in brandy, tie down and keep in cool place till wanted.