"Maraschino cherry" Quotes from Famous Books
 ... obtainable. Slice, using care to remove all skins, stones, seeds, membranes, etc.; for example, each section of orange must be freed from the thin membranous skin in which it grows. Chill the prepared fruit, arrange in fruit cocktail glasses with maraschino syrup. A maraschino cherry is placed on the very top of ...
— American Cookery - November, 1921 • Various
... in preceding recipe. Make a pint of orange or strawberry ice. At serving time fill parfait or ice cream glasses half full of the fruit salad, fill the remaining half with water ice, smooth it over, garnish the top with whipped cream, put a maraschino cherry in the centre, and serve. Other fruits may be ...
— Ice Creams, Water Ices, Frozen Puddings Together with - Refreshments for all Social Affairs • Mrs. S. T. Rorer
... drops lemon juice and beat until stiff enough to hold shape. It must not touch the water, but have plenty of steam rising underneath. Frost the tarts rather thickly, and stick either a shred of citron, a quarter of Maraschino cherry, or half a nut in the middle. If you like cocoanut flavor, strew freshly grated cocoanut over while the frosting is soft—it ought to harden inside half an hour. Tiny pink or green comfits stuck in the middle, or set in threes ...
— Dishes & Beverages of the Old South • Martha McCulloch Williams
... cups whipped cream. Soak gelatin in the cold water. Heat pineapple and add sugar, lemon juice and gelatin. Chill in pan of ice water, stirring constantly. When it begins to thicken, beat until frothy. Fold in cream and turn into molds. When cold serve with maraschino cherry on top. ...
— Stevenson Memorial Cook Book • Various
... water for five minutes and then cool and add the strained orange juice and the maraschino cherry syrup. Now soak two level tablespoonfuls of gelatine in one-half cupful of cold water for thirty minutes and then place in hot water bath to heat. Stir until dissolved and then strain into prepared orange mixture. Now rinse custard ...
— Mrs. Wilson's Cook Book - Numerous New Recipes Based on Present Economic Conditions • Mary A. Wilson |
