Sauce à l’Italienne blanche, Claire - Italian Sauce made with White Wine or Clairet (rosé).

Sauté parsley, Welsh onions [scallions], mushrooms, shallots, some chopped truffles, some cloves of whole garlic, one half bay leaf; add bouillon [broth] & let it reduce as much you desire for your dish; add two lemon slices, & degrease it properly & add a glass of champagne, season for good taste, & serve with all light or dark meats, & also with butcher's [cured] meats, according to what you’ve made. Italian Red sauce is done in the same way, using rosé [clairet, a now uncommon dark rosé which was the most common style of wine exported from Bordeaux until the 18th century], it tastes good with all sorts of things. [This sauce would have been strained prior to serving—use the strainings to add to farces for additional flavor.]

Sauce à l’Italienne blanche, Claire.
Vous avez persil, ciboules, champignons, échalottes, quelques truffes hachées, quelques gousses d’ail entieres, une demi feuille de laurier, vous passez le tout à l’huile, ensuite vous les mouillez de bon bouillon & de la reduction, & la laissez réduire au point que vous voulez vous en server; vous y mettez deux tranches de citron, & la dégraissez proprement & de bon gout , un verre de vin de Champagne dedans, & vous en servez à toutes sortes de viands blanches & noires, & meme sous la viande de boucherie, selon ce que vous en faites. La sauce rousse à l’Italienne se fait de meme, au lieu de bouillon vous la mouillez d’essence Claire & vin, finie de bon gout à toutes sortes de choses.

Le Cuisinier Gascon. A Amsterdam. 1740, p.123.

Sainserelle à l'Espagnole & à l’Italienne - is this Stracciatella or Spätzle?

Take bread crumbs [without crust] & grated Parmesan, half and half; bind the whole with an egg(s), & drop into boiling broth, & cook, stirring constantly, for fear it does not stick to the bottom; once cooked, draw it out with a skimmer & serve in a dish with a little broth; it is used as soup if one wants.
* * * * *
Sainserelle à l'Espagnole & à l’Italienne.
Vous prenez de la mis de pain & du Parmesan rapé, autant de l'un que de l'autre; vous déliez le tout avec des œufs entiers, & après vous y mettez du bouillon, & le faites cuire en remuant toujours, de peur que cela ne s'attache au fond; étant cuit, vous le dressez dans son plat, & servez un peu liquide; cela sert de potage si l’on veut.

Le Cuisinier Gascon. A Amsterdam. 1740, p.38.

Pickled Purslain

Now is the time to gather all those pesky purslain stems and to pickle them for winter salads and garnishes. Blanche for 5 seconds and pack stems and leaves into a jar and cover with four parts vinegar to one part water with 2 tablespoons salt dissolved in it, add 1 teaspoon black peppercorns and 2 large garlic cloves crushed. Cover and set in a cool place for two weeks [this is a fermented pickle--keep submerged and remove any scum that might form; then use in salads, as a garnish or stirred into scrambled egs or sandwich fillings. Purslain is very high in protein and iron and is a very underrated pot herb/vegetable--try stirfrying it with butter.

Purslane \Purs"lane\, noun. [Old French expression porcelaine, pourcelaine (compare to Italian expression porcellana), corrupted from Latin porcilaca for portulaca oleracea.].

Rafiolis - Raviolis

Roll out your rissoles paste: make a farce [filling] of spinach wilted in butter, & add cream, bread crumbs, grated Parmesan cheese, & egg yolks to bind the farce; season with salt and pepper for good taste & let it cool; dollop this farce on your paste as for rissoles, & cut them with a corer or pastry wheel, & arrange them on a dish [dusted with flour to keep from sticking] and let dry for one hour before cooking; bring [a large pot of] water to the boil, add salt, drop your Rafiolis in one after the others; let cook a half hour [this seems excessive—7-10 minutes]; withdraw them with a skimmer & arrange them in layers in a baking dish with melted butter & grated Parmesan; pour more melted butter over the top and broil until hot & bubbly. On fat [days], you serve it with beef marrow in the farce, with Parmesan, & cooked in bouillon [broth, brodo not boiling water], always with grated cheese in the farce.

Observations:
It's amazing how little farce it takes to fill rafiolis. This dish must have resulted from poverty--all good cooks need a way to stretch a little meat or cheese into a full meal and filled pastas do this.

This pasta rolling pin for rafiolis may not have been used in the 18thC, but it is a modern implement to thrill! Making rafiolis is a snap! Here are three videos that show how to roll out the paste, how to fill it and how to use the rafioli cutting pin. Enjoy.

* * * * *
Rafiolis.
Vous tirez de cette pâte sur vos mains, & l'etendez sur une table de côté & d'autre: vous avez une farce d'epinards passés au beurre, & vous y met¬tez de la crême, de la mie de pain, fromage de Parmesan rapé, & jaunes d'œufs, pour lier la farce; assaisonnez de bon goût; vous y mettez de la moëlle de bœuf, & laissez refroidir; vous couchez cette farce sur votre pâ¬te comme des rissoles, & les coupez avec une videlle, & les arrangez sur un plat; une heure avant que de servir, vous avez de l'eau bouillante, vous y mettez un peu de sel, vous y mettez vos Rafiolis les une après les autres; laissez cuire une demie heure; étant cuits & prêts à servir, vous les retirez avec une écumoire & les retirez dans leur plat par lits; un lit de Rafiolis, un lit de Parmesan & de beurre frais fondu; étant arrangez, au dernier lit vous y mettez davan¬tage de Parmesan & du beurre par-dessus, & servez chaud, vous en faites en gras de même, avec Parmesan, moëlle de Bœuf, mais cuits au bouillon, tou¬jours du fromage rapé dans la farce.

Le Cuisinier Gascon. A Amsterdam. 1740, p.31.

Pâté de Macaronis à l’Italienne - Macaronis Pie, Italian-style

Make a batch of Macaronis [pasta dough] with eggs, a little water, a little salt, [knead, rest, roll out over and over until the dough is strong]; lay four or five sheets of rolled pasta [between floured towels, & let them dry, then cross [cut] in tailladins [tagliatelles] two fingers-width [these really are the description of pappardelle—wide fettuccine]: liberally salt a kettle of boiling water and cook the Macaronis for seven minutes in this water, & remove and rinse them in a colander; mix together thin slices of ham [I used turkey bacon], truffles, mushrooms, chopped beef marrow, fresh butter, powdered cinnamon, grated Parmesan, gravy &/or coulis [purée of meat juice and vegetables used in cooking ragu] in a bowl: add your Macaronis, & mix the whole together, season with salt and pepper for good taste and set aside; make a pie crust, usually Pâte brisée [short crust], as much as necessary for your timbale mold [I used a charlotte pan], butter it very well, & put arranged bands of pastry [fancy cut shapes] according to your imagination; then insert your crust pastry, & put your macaronis mixture inside & cover it with a disk of pastry, sealing sides and bottom well, & bake for one hour & one half; when it’s done, you reverse it [unmold] onto a serving dish, & make a hole in the top [usually part of the design is cut away and replaced after filling with gravy] and use a funnel to pour in enough gelatinous jus [gravy] to fill the spaces in the timbale. Cool [these pies are usually served cold or at room temperature after chilling], slice and serve.

Observations:
When laying your fancy shapes of pasta over the buttered pan bottom, be sure and brush the unbuttered side with egg wash so that the crust will adhere to the shapes after the large envelope of pastry is inserted into the pan; otherwise, the decorations will detach when unmolding the pastry.

Today this pastry is called a tortellini pie (The Splendid Table, Lynne Rossetto Kasper, p. 175) or Timbale Milanaise (La Bonne Cuisine de Madame E. Saint-Ange, p.456). Both books give excellent instructions. Quite a lot of effort is required in its making, but the macaronis pie is a beautiful dish for a festival meal.

* * * * *
Pâté de Macaronis à l’Italienne.
Vous faites une pâte avec des œufs, un peu d'eau, un peu de sel; qu'elle soit ferme; vous en faites quatre ou cinq abaisses, & les laissez sécher, après vous les coupez en tailladins grands de deux doigts: vous avez de l'eau bouillante; vous y mettez du sel: faites cuire les tailla¬dins un demi quart d'heure dans cette eau, & les égoûtez dans la passoire; vous avez jambon en tranches bien minces, truffes, champignons, moëlle de Bœuf hachés, beurre frais, canelle en poudre, Parmesan rapé, jus & coulis: vous met¬tez le tout avec vos Macaronis dans une casserolle, & mêlez le tout ensemble de bon goût; vous avez une pâte brisée à l'ordinaire; vous prenez une casse¬rolle comme il faut, vous la beurrez par tout, & vous y met¬tez des bandes de pâte arran¬gées votre fantaisie; vous y mettez une abaisse de pâte dessus comme une timballe ordi¬naire, & vous y mettez votre appareil dedans & recouvrez d'une autre abaisse à l'ordinaire, & la faites cuire au four une heure & demie; étant cuite, vous la renversez dans son plat, & vous y faites un trou pour y jetter un jus lié de bon goût, & servez.

Le Cuisinier Gascon. A Amsterdam. 1740, p.36.

August for the Confectioner

Much more Pains may be taken in this Month, in ordering these latter Fruits, because they are successively renew’d, by other kinds that are more proper for Preserving. Thus Orange-plums and Amber-plums, those of Isle-verd and others are preserv’d dry to be kept: Pastes and Marmelades are made of them, and they are still iced, and put into Compotes.

The same thing is done with the Pears in their Season, more especially the Rousselet, or Russetin, and some others, that are of an exquisite taste.

There are also certain Plums, proper for drying, in order to make Prunes, as occasion serves.

Figs are preserv’d and dried in the same Month, and they may be iced with Powder-sugar, as well as Grapes: Syrup of Mulberries is likewise prepar’d, and some think fit to preserve them: Apples are put into Compotes, and preserv’d after some other manners.

About the end of the Month, Girkins or small Cucumbers, Samphire, Purslain and other Herbs are pickled with Vinegar and Salt, for the Winter-sallets.

The court & country cook, faithfully translated out of French into English by J. K. A. J. Churchill, London, 1702, p. 13.

Strouille à l’Italienne - Savory Strudel - Boiled

This savory strudel is boiled, not baked and is also known by [strucolo, rotolo or strukel]; also similar to napkin dumpling. Again, this is a dish found on the margins of Northern & Eastern Italy, and reflects those cuisines of the surrounding areas.

Savory Italian Strudel
Use the same paste* as with rissoles; make a farce [filling] in this manner: sauté finely diced onions in butter until light golden; add fine bread crumbs, grated Parmesan, cream, some egg[s] to bind, stir & season to taste, & let it cool; roll out your paste and put it on a floured tablecloth on a large work surface, continue stretching and rolling dough until very thin; spread your farce evenly over the dough, & begin to roll this strudel longitudinally by using the tablecloth to help you turn the roll, & tighten the roll [not loosely rolled]; wrap it in a well tied up cloth, & put it to cook in boiling water, with a little salt, for one hour; draw it out, unroll from the cloth & cut it in slices, & arrange it in a dish; cover with more grated Parmesan & melted butter & serve. It is also done sometimes with cabbage, spinach, sorrel, cheese or beef marrow.

*Rissolles Paste or Italian Pasta Dough
Make a paste with flour, egg whites, salt, & tepid water; knead it soft [until smooth for about 10 minutes] & let it rest below [covered by] a pan for 15 to 30 minutes; roll out in the manner the recipe directs.

Observations:
I used sorrel and found this strudel tangy and delicious; I served it with browned butter.

Shredded cabbage fried and seasoned with cardamom is also a delicious filling.
This strudel comes away from the dumpling cloth very easily. Allow it to cool slightly before slicing.

* * * * *
Strouille à l’Italienne.
C'est la même pâte** qu'aux rissolles; vous faites une farce de cette maniere: vous hachez des oignons bien menus en des, & les passez au beurre; presque cuits, vous y mettez de la mie de pain bien fine, Parmesan rapé, de la crême, quelques œufs pour lier le tout assaisonné de bon goût, & le laissez réfroidir; vous avez votre pâte ci-devant; vous étendez une nape sur une table, vous saupoudrez de la farine; vous étendez votre pâte dessus, comme pour des rissolles; vous jettez votre farce dessus, & vous en couvrez la pâte le plus mince que vous pouvez avec votre couteau; ayant étendu cette farce, vous roulez cette pâte comme un boudin en long, & la retournez en rond; vous l'enveloppez dans un torchon bien ficelé, & la mettez cuire à l'eau bouillante, avec un peu de sel, pendant une heure; étant cuite, vous la tirez & la coupez par tronçons, & l'arrangez dans un plat, du Parmesan rapé dessus, & beurre frais que vous faites fondre, jettez dessus, & servez. Il s'en fait aux choux, aux épinards, à l'oseille, & a la moëlle de Bœuf, & fromage.

**Pâte à Rissolles à l’Italienne
Vous faites une pâte avec farine, blancs d'œufs, sel, & de l'eau tiede; vous la faites molle & la laissez reposer dessous une casserolle, vous en servez de cette maniere.

Le Cuisinier Gascon. A Amsterdam. 1740, p.39.

Nioc à l'Italienne - Gnocchi

The French had not begun to eat potatoes (1740); it is not plain that Italians were then either.


Nioc Dough:
1/4 cup butter plus enough boiling water to make 1 cup liquid
2 cups dried bread crumbs
¼ cup grated Parmesan cheese
4 cups all-purpose flour
Pinch salt
2 eggs
10 or so tablespoons cold water
Butter and grated Parmesan for the sauce
OPTIONS
Handful of chopped, minced and pounded Partridge or other poultry flesh, or
Handful of very finely chopped and squeezed dry, blanched spinach, or
Bits of cooked marrow or other meat/drippings

Melt butter and add enough boiling water to make a cup of liquid. Pour the bread crumbs into a bowl and add the boiling water and butter. Let stand 10 minutes. Mound the flour on your pastry board and make a well in the flour [holding some of the flour back to add as needed. Add the eggs, 10 tablespoons water, grated Parmesan and soaked bread crumbs to the well [now is also the time to add the optional ingredients—keeping in mind that on Fast (maigres) days, no meat or extra grease would be used]. Blend them together with a fork, gradually stirring in the flour by drawing in the flour into the liquids. Continue to stir in flour until the mixture has become a rough dough, knead it by hand 10 minutes, or until elastic. [You may not have used all of the flour or extra tablespoons of water.] Wrap the dough or cover with a bowl and let it stand at room temperature 30 minutes.

Take 1/4 of the dough (keep the rest covered) and divide it into 10 pieces, keeping all but the one you are rolling covered. Roll out each piece into a 1/2-inch in diameter dowel shape. Cut each roll into pieces half of your little finger’s length. Gnocchi pieces have traditionally been further rolled on a grooved board or back of the fork to produce grooves that will help the sauce it’s served with to adhere. Leave each piece to dry on a lightly floured surface, such as a basket or tray, which will aid in getting the gnocchi into the cooking water.

Have ready a large pot of boiling water. It is not necessary to add salt to the water as the Parmesan should be enough seasoning. Drop gnocchi into boiling water, stirring up at the beginning to prevent sticking. When they float to the top, they are done; remove with a slotted spoon to a large pan with melted butter and toss with grated Parmesan. Use a bit of the cooking water to stretch the sauce if necessary. For Feast days [not Fast] you can boil in broth.

Nioc à l'Italienne.
Il s'en fait de plusieurs façons en gras comme en maigre; pour les grasses vous maniez du beurre dans une casserolle, avec du fromage rape, de la mie de pain, un peu de farine, & des œufs entiers, de la chair de Perdrix, ou autres vollailles, un peu de sel; vous mêlez bien le tout, & y mettez de la moëlle de Bœuf hachée; pour les maigres elles se font de même, l'on n'y met point de moëlle, ni de chair; vous les faites vertes, si vous voulez, en y mettant des épinards; vous mettez une casserolle sur le fourneau avec de l'eau; quand elle bout, vous les coupez à même l'appareil gros comme la moitié du petit doigt; a mesure que vous les mettez dans l'eau, en mettant la derniere vous couvrez la casserolle & l'ôtez de dessus le feu; étant prêt à servir, vous les dressez a sec avec du fromage, du beurre par-dessus, & servez; pour les grasses vous les faites cuire au bouillon, & les servez avec leur bouillon de bon goût.

Le Cuisinier Gascon. A Amsterdam. 1740, p.44.

Gâteau à l’Italienne frit - Fried [pies] Italian

Take a large sheet of puff paste, that used for the undercrusts of small Pies [cut small squares or circles of dough]; put apricot marmalade, cream-[cheese], &/or other sweet mixtures between two undercrusts and press the two crusts very well together [I used a fork to seal the edges], & fry them in lard [I used butter] until puffed and golden, drain & frost or glaze them, & serve.

Gâteau à l’Italienne frit.
Vous avez un gros feuilletage, vous en faites des abaisses comme pour des petits Pâtés; entre deux abaisses vous mettez marmalade d’abricots, crème, & autre chose; vous fondez bien les deux abaisses, & les faites frire au saindoux, & les glacez, & servez.

Le Cuisinier Gascon. A Amsterdam. 1740, p.141.

Strouilles à l'Italienne - "Sweet" Strudel

Strudel is normally thought of as an Austrian dish; bear in mind that Southern Austria is on the Northern Italian border and the Piedmont or foothills area of Northern Italy is a margin where ideas flowed both North and South.


Strouilles à l'Italienne - Sweet Strudel
Use the same paste* as that of the savory entrée and in the same way. After melting your butter, spread it on your paste well everywhere; make a preparation [combination of about 3 cups worth] of very thin slices or dices of apple, candied citron melons, green [limes] and yellow lemons, grapes of Corinth, raisins, sweet & bitter almonds, pistachios, pinions, all kinds of [sweet] ingredients of the office [cold kitchen or pantry] and spread all over the well-buttered pastry; roll it like that of the savory strudel, but buttering the top of the pasty as you roll it; place it on a tart plate like a snail, & put it in the oven to cook one hour & one-half [mine cooked 35-40 minutes--just until golden], basting it with butter three or four times while it cooks; once baked, glaze it [with frosting or sprinkle with powdered sugar] & serve.

*Rissolles Paste or Italian Pasta Dough
Make a paste with flour, egg whites, salt, & tepid water; knead it soft [until smooth for about 10 minutes] & let it rest below [covered by] a pan for 15 to 30 minutes; roll out in the manner the recipe directs.


OBSERVATIONS:
Be liberal with your melted butter, lots on the bottom before you add filling, and with each roll, brush the top of the dough with more butter. And don't forget to baste with butter several times during cooking.

This dough is amazingly stretchy--do not be afraid to roll it as thin as possible--if it tears stick it back together. I recommend rolling it as a very long rectangle and rolling it from the longest side--this will give you the longest «snail».

Modern tastes may find the addition of sugar and/or spices to the mixture to be a welcome choice.

Strouilles à l’Italienne.
C’est la même pâte** que celle d’entrée étendue de même; vous faites fonder du beurre; étant fondu, vous beurrez bien votre pâte par-tout; vous avez un appareil de filets de pommes, citrons vert & confits, raisins de Corinthe, gros raisins, amandes douce & ameres, des pistaches, pignons, toutes sortes d’ingrediens d’office, que vous mettez dans cette pâte bien beurrée, & l’étendez par-tout; étant faite, vous la roulez comme celle d’entrée, en la beurrant de tems en tems, vous la roulez sur une tourtiere comme un limaçon, & la mettez au four cuire une heure & demie, la frotter trios ou quatre fois de beurre pendant qu’elle cuit; étant cuite, la glacez & servez pour un plat.

**Pâte à Rissolles à l’Italienne
Vous faites une pâte avec farine, blancs d'œufs, sel, & de l'eau tiede; vous la faites molle & la laissez reposer dessous une casserolle, vous en servez de cette maniere.

Le Cuisinier Gascon. A Amsterdam. 1740, p.172.

Transalpine [Italian] Kitchen

According to tradition, this book, Le Cuisinier Gascon, was written by the grandson of Louis XIV and Madam de Montespan. The Prince, Louis-Auguste de Bourbon, also cooked for King Louis XV; he would introduce Gascon cuisine to culinary literature.

Le Cuisinier Gascon has two hundred and seventeen recipes, some with “picturesque names,” such as Drunken Fritters, Eyes of Veal Stuffed with Gratin, the Chicken in Bat, etc.

The author grants a place to the transalpine [Italian] kitchen: lazagne with oil, rafiolis [raviolis], nioc [gnocchi], macaroni with milk, cabbages Roman-style, veal served with rice, truffles, macaroni pie, polpette [_meat_balls], stuffed veal intestinal membranes baked in two crusts [torta]…

The Foreword announces: «One will find a wise choice of the most exquisite recipes here, with the detailed manner to prepare them.»

Coming, some «French» Italian recipes …

Le Cuisinier Gascon. A Amsterdam. 1740

July for the Confectioner

The Fruits of the former Month still make up the greater part of this, and the Preserving of them is continu’d, after the above-mentioned Ways. This is the chief time for wet and dry Cherries, as also for the Jellies and Marmelades of Currans and Raspberries.

In the beginning of the Month, white Walnuts are preserv’d, either liquid or dry, to be kept during the whole Year, and a little afterwards ripe Apricocks, of which Compotes and Pastes are first made: Others are par’d in order to be preserv’d with half Sugar, or in Ears, and Marmelade is made of them, which is us’d in many Things, out of the Season, particularly, for drying the Paste: for Apricock-pastils; or the Royal March-pane. At the same time, the Syrup and Ratafiaz of Apricocks are usually prepar’d.

Pears now begin to provide Employment for the Confectioner, and to afford an agreeable Variety: So that Compotes may be made of them, and Muscadine-pears may be iced, to the number of six or seven in Clusters, as they are, whilst the Blanquets are preserv’d, and some few other sorts dried.

There are also Plums and Grapes in the end of the Month, and altho’ the latter are fine enough then to appear in their natural Color; yet they are sometimes ices with powder’d Sugar. The same thing is done with Plums; besides that Pastes are already made of them, and they may be put into Compotes, or into half-Sugar, to be dried.

The court & country cook, faithfully translated out of French into English by J. K. A. J. Churchill, London, 1702, p. 12-13.

Hachis d’œufs sans malice

Eggs minced without mischievousness [non-deviled?].

Cut hard-boiled eggs in two; keep one good half of each and chop the other whites with the yolks, & moisten mixture with good cream, season with salt and pepper to taste; serve mixture in an egg half on a piece of bread [toast] topped with a sauce made of chopped parsley, scallions, mushrooms [optional], fresh, sweet butter [of Vamvre or Vanvres] and lemon juice.
* * * * *
Hachis d’œufs sans malice.

Vous avez des œufs durs desquels vous ôtez la moitié des blancs, & hachez l’autre moitié avec les jaunes; vous y mettez persil, ciboules, champignons passés & hachés dedans, & le mouillez de bonne crème, assaisonnez de bon gout; sur la fin vous y mettez un pain de beurre de Vamvre, manié, pour lier le tout, jus de citron, & servez.

Le Cuisinier Gascon. A Amsterdam. 1740, p 45.

"Bourbon, Louis-Auguste de Bourbon, Prince de Dombes. Le Cuisinier Gascon.
“Amsterdam”, s.n. 1740. 12mo. [iix], 208p. Woodcut headpieces & woodcut title vignette signed N.Contemporary mottled calf (crown & base neatly restored), spine & red morocco label gilt. *PRINCELY RECIPES. FIRST EDITION: THE FIRST PUBLISHED COLLECTION OF RECIPES WRITTEN BY A ROYAL CHEF. The Prince des Dombes was “an amateur cook who often ‘officiated’ at Louis XV’s ‘Petit Soupers’” (Simon). The Count de Charolais and Marie Leczinska also labored in his kitchen: King Stanislas made his own baba au rhum! The prince imaginatively named his dishes — Yeux de veau farcis au gratin, Poulet à l’allure nouvelle en Chauve souris en culotte, Bignets bacchiques, Hachis d’œuf sans malice…. He wryly dedicated the book to himself." citation

My Reenactor Heart Went Pitty-Pat

My reenactor heart went pitty-pat when a friend sent a link to Michel Nichol's latest reproduction in faïence brun, a moule ä pâté, pictured here. Ask Michel for his price list, and if there is a piece you would like to have him make for you, just ask.

Cherries Preserved as Olives

CHERRIES. The recipes call for Kentish, Flemish, Cornelian, Morello, and Black cherries. Some of Bradley’s most interesting comments about cherries are to be found in his General Treatise of Husbandry and Gardening. At that time (c.1721) about ten sorts were available in the nurseries about London. Furthermore, red and white cornelian cherries were ‘often gathered green, and put in Salt and Water, to imitate pickled Olives’. (See volume II, 1726, pp. 14, 121.) (Richard Bradley, 1736) citation

CHERRY OLIVES
Wash cherries, leaving on the stems. Place in pint jars with 1 teaspoon salt on top. Pour over equal parts of cider vinegar and cold water. Seal immediately. Nothing is heated. Let stand several months before opening. These are a delicious and attractive garnish for meat. This recipe calls for red sour cherries, but it was also suggested that bing cherries may be used. (Mrs. Leo McCoy, Welton, Iowa)