Australian Women's Weekly
Saturday 16 December 1933
"Cherryripe" Prize-Winning Recipes
Here are recipes for cherry dishes—good enough, rich enough, luscious enough—to grace the festive board on Christmas Day.
THESE prize-winning recipes were chosen from hundreds of the most tempting cherry pies, tarts, creams, jellies, trifles, meringues, etc.
CHERRY PIE
1lb. of cherries
scented rose-petals
¾ cup of sugar
1 gill of water
puff paste (pastry)
Rose-petals impart a delicate flavor in cooking, and they are perfectly wholesome when freshly gathered. Prepare 1lb. of cherries, place in a pie-dish and strew scented rose-petals (dark red for preference) over the cherries. Add ¾ cup of sugar, 1 gill of water, and cover with puff paste (pastry). Bake for one hour in a moderate oven.
Instead of the puff paste a sponge mixture of 2 eggs, 2 tablespoons of sugar beaten for ¼ hour, then adding 2 tablespoons of plain flour will be found delicious served either hot or cold.
—£1 prize to Mrs. Lily E. Campbell, Palmwoods, Queensland.
SUNBURST SALAD
Mix enough cherry juice or syrup with creamed cheese to form a smooth paste. Add a few chopped cherries to the mixture. Place a slice of cored pineapple on lettuce on each salad plate, and heap the cheese concoction in the centre of the pineapple. Arrange cherries round pineapple. Serve with or without dressing.
—Consolation prize of 2/6 to Mrs. A. J. Hoelter, Haslem Street, Kyabram, Victoria.
CHERRY CUPS
Four sweet oranges
1 lemon
1½lb. cherries
6oz. of loaf or granulated sugar
1 gill of cream
Wash, stalk and stone cherries, squeeze juice from oranges, after cutting crosswise. Scoop out pith without damaging rind and leave these orange cups in a cool place. Strain the juice into a pan, add lemon juice and sugar. Stir over a low heat until sugar has melted. Boil for 10 or 15 minutes; add cherries, and boil for 10 minutes. When cold, put into the orange cups, or custard glasses. Place a spoonful of whipped cream, sweetened and flavoured with vanilla, on top.
—Consolation prize of 2/6 to Mrs. Pascoe, Collinson Street, Tenambit. East Maitland, N.S.W.
STEWED CHERRY SOUFFLE
¾lb. cherries
1½ gills milk
1½oz. flour
3 yolks, 4 egg whites
1½oz. butter
2½ dessertspoons sugar
First stew the cherries in a little water until soft, put aside to cool. Take 2 tablespoons of cherries, stone them, and cut finely. Make a smooth sauce with the butter, flour and milk. Boil for a few minutes, stirring well, and let cool slightly. Add sugar; beat in the yolks of the eggs, one at a time. Stir in the prepared cherries. Fold in lightly whisked egg-whites. Turn into well greased souffle tin, cover with buttered paper, and steam gently for about 50 minutes. Serve on a hot dish, with the remainder of the cherries heaped at each end, and the juice poured around.
—Consolation prize of 2/6 to Mrs. R. Taylor, 168 Ocean Street, Edgecliff, N.S.W.
Source: Cherryripe Prize-winners (1933, December 16). The Australian Women's Weekly (1933 - 1982), p. 47.
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