The Complete Confectioner Pastry Cook And Baker Plain And Practical Direction

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The Complete Confectioner Pastry Cook And Baker Plain And Practical Direction
Eleanor Parkinson
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Put sufficient clarified sugar into a preserving pan for the cherries to swim; boil it to the blow, and throw in the prepared fruit; let them boil in it for five or ten minutes, keeping them under the syrup by pushing them down with a flat piece of wood having a handle at the back. The next day drain off the syrup; reduce it by boiling; put in the cherries and boil them again for five minutes; repeat this for four days, giving the cherries a few boils in the syrup each day. If they are required... dry, drain the syrup from them, spread them on sieves, and dry in the stove at a good heat, turning them every day. Put only sufficient on the sieves so as just to cover the bottom. Keep them in boxes prepared, or in glasses.
Whole Cherries. Shorten the stalks of some fine cherries ; put them into an earthen pan, with a layer of powdered sugar and a layer of cherries, covering the top with sugar; let them stand for two or three days ; put them on the fire in a preserving pan, and let them boil in the syrup for three or four minutes; repeat this for four days.


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