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CHERRIES - Defined, Varieties, Recipes

CHERRIES—California produces our best table cherries, while most all of the states produce the red and black sour cooking cherries.

The following clipping from the San Francisco Wave will show how an immense crop is handled at a California ranch: "Probably there is no better known and certainly there are few larger ranches in the state of California than that owned by the Meek estate. It is situated a little way outside the city of Oakland, and it covers a huge tract of land between San Lorenzo and Haywards.

It is spread over 3,300 acres of some of the finest fruit bearing country on the Pacific coast. A thousand acres of this extent is in fruit, for the most part cherries. The season's cherry picking goes on at a great rate, and a little army of pickers toil from tree to tree, stripping the branches like a swarm of locusts.

The sight is picturesque. for the pickers come by families and live in the cherry orchard in a small village of tents. At the height of the season nearly 150 pickers are employed. They are of all ages and both sexes, as the work is of such a nature that it can be performed as well by women as by men; as well by a ten year old girl as by a grown man.

The pickers are boarded at the expense of the ranch, and besides receive from 75 cents to Si per day, so that a wife and two or three children can make as much during the few weeks of the season as the head of the house in an entire year.

After the picking, the cherries are taken over to the packing house and handled at once; the riper cherries are sorted out and put upon the local markets, while the more backward are shipped East.

The force of packers can dispose of 420 boxes per day. Two thousand boxes go to the carload, and must be hurried to their destination as speedily as possible, for there is no fruit that loses its flavor quicker by overkeeping than the cherry. For the same reason the boxes must be rapidly marketed, for they will not keep many hours in the heat of an Eastern summer.

There are plenty of difficulties in the way of getting the California cherry upon the tables of the Eastern consumer, but with ordinary care and a fair season the prices obtainable are not bad.

In Chicago a ten-pound box of California cherries can be made to bring a dollar if properly handled, while in New York, though the Eastern local market comes into competition, the same quality will sometimes fetch 12 cents per pound.

CHERRY COMPOTE—Sound, large sweet cherries scalded for three minutes in a boiling syrup made of two pounds of sugar to the quart of water, the cherries then removed; the syrup flavored with noyeau, and when cold added to the cherries; served cold in sauce dishes, or hot as a sweet entrée with a border of sweetened rice.

BRANDIED CHERRIES—Round, large, sweet cherries scalded for two or three minutes in a boiling syrup composed of one pound of sugar to each quart of water, then taken up and laid on dishes to cool, afterwards filled into wide mouthed bottles. The syrup they were scalded in then boiled up again with another pound of sugar added to each quart, scum removed as it rises; when clear, taken off the stove and allowed to become cold, then an equal quantity of brandy added. The brandied syrup then poured over the cherries in the bottles, which are hermetically sealed and put away for use.

BOUCHEES OF CHERRIES—For recipes of fruit bouchees see "Bouchees".

GLAZED CHERRIES WITH WHIPPED CREAM—Brandied cherries, the syrup poured off and boiled down till thick and grainy, then flavored with Kirschenwasser, allowed to become cold, then poured over the cherries; served around a dome of whipped cream forced through a bag with fancy tube, (called, CERISES GLACES, a la CHANTILLY).

CHERRY JELLY—Five pounds of stoned cherry meat, juice of eight lemons, one pound of red currant jelly and some bruised cherry kernels mixed and brought to the boil in a gallon of syrup, simmered and skimmed, removed from the fire and four ounces of dissolved gelatine added, then strained and restrained through a jelly bag till clear, filled into molds or glasses; served when set.

CHERRY PIE—Stoned red sour cherries slightly flavored with noyeau, mixed with sugar, filled into a pie plate lined with pie paste, the fruit then sprinkled with carbonate of soda to prevent the juice running over, covered with a top crust, edges pressed and crimped, brushed with egg wash and baked.

DEEP CHERRY PIE—Sound red or black sour cherries mixed with sugar, filled into a deep lined pie dish, heaped high in the center, covered with top crust, egg washed, and baked.

CHERRY PUDDING—Molds or bowls lined with short-paste, filled with cherry meat mixed with sugar, covered with top crust, boiled or steamed till done; served with cherry sauce.

CHERRY ROLY-POLY—Sweet biscuit dough rolled out thin, spread with cherry meat mixed with sugar, rolled up, ends tucked in, put in pans and steamed or baked, or tied in wet floured cloths and plunged into boiling water, kept boiling till done; serve with cherry sauce.

CHERRY TARTS—Tart molds lined with puff paste, filled with cherry meat mixed with sugar, baked, then meringued, browned and served.

CHERRIES IN CROUSTADES—The croustades made of sweetened rice croquette mixture, the edges decorated; served hot, filled with cherry compote.

CHERRY CHARLOTTE — Small pans lined with lady fingers, filled with cherry marmalade, covered with fingers, baked and glazed; served with cherry sauce.

CHERRY MARMALADE — Stoned cherries with some of their kernels boiled to a pulp with a very little water and twelve ounces of sugar to each pound of fruit; when smooth and stiff poured into crocks for future use.

CHERRY COBBLER — Shallow baking pans lined with short paste, sides and bottom, filled with cherry meat mixed with sugar, covered with short paste, egg washed and baked; served with cherry sauce.

CHERRY TRIFLE—Pieces of stale sponge cake moistened with equal parts of the syrup of brandied cherries and sherry wine, smoothed down into a dish, then spread with cherry marmalade, over which is poured a boiled custard flavored with noyeau, the custard decorated with brandied cherries.

CHERRY FRITTERS — Thin slices of fresh bread spread between with cherry marmalade, the sandwich then neatly trimmed, dipped into. a thin batter and fried, taken up, rolled in powdered sugar; served with cherry sauce.

CHERRY FLAWN—A flawn mold lined with puff paste, filled with cherry meat mixed with sugar, baked in slack oven till done.

CHERRY WATER ICE—One pound of stoned cherries and half pound of sugar to each quart of water, with a dash of lemon juice and a flavor of bitter almonds, the stoned cherries, bruised kernels and sugar mixed and rubbed through a fine sieve into the flavored water; then frozen.

CHERRY SHERBET--The water ice of the preceding recipe, but when nearly frozen, whipped whites of eggs, two to the quart, are added, then frozen till done.

CHERRY MERINGUE—Sheet of sponge cake spread thickly with cherry marmalade, then spread fancifully with meringue, dotted with brandied cherries, baked a straw color, cut in shapes, served with cream or whipped cream.

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