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All recipes are from “Housekeeping In Old Virginia” by Marion Cabell Tyree, 1877.
Pick firm, ripe, short-stem cherries, and lay them in a stone jar, with the stems on. Put into a kettle vinegar, sweetened to your taste, allspice, mace, cloves, and cinnamon.
Put on the fire until it is scalding hot, then pour over the cherries, and let them stand until next day, when the vinegar must be poured off them into the kettle again, and scalded as before, and poured on the cherries. Repeat this for nine mornings, and your pickle is ready for use.
3 cupfuls of flour.
2 cupfuls of fruit.
1 cupful of molasses.
1 cupful of milk.
2 teaspoonfuls of cream tartar.
1 teaspoonful of soda, put in the flour.
1 cupful of suet.
Mix well, put in a buttered mould, and boil three hours and a half.
Seed the cherries first, then scald them in their own juice. Sweeten liberally and pour into a deep pie plate lined with a rich paste. Dredge with flour, cover with a top crust and bake. Scarlet or short-stem cherries are best. It is necessary to scald most fruits, as otherwise the pastry will burn before the fruit is thoroughly done.
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