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page 101
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 on the stove at a good heat, turning them each day. Put
only sufficient on the sieves so as just to cover the bottom.
CHAPTER XI.
PUDDINGS.
GREEN PUDDING.
BREAK eight eggs in a saucepan, a pound of powdered sugar, half a pound of very
sweet butter, without salt; place the saucepan on a trivet over a few coals,
stir it until it thickens, but be sure not to let it simmer; let it be taken off
as soon as it becomes thick, to cool. Place a rich puff-paste in the dish, and
pour in the pudding. Bake it an hour, in a moderately-heated stove or oven.
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