Cherries Jubilee is a beautiful name for a beautiful dessert. The better restaurants serve this wrapped in blue flame and steeply priced. ＄1.50 a portion or thereabout. Now, the jubilee part of the dish comes in a jar ready to open and spoon into the chafing dish. Give it the heat, add one tablespoon of warmed brandy, touch it with flame, and float the blazing spirit over the fruit. Watch the blue flames leap. The cherries are the pitted, dark sweets of the North-west in a good sauce of claret and turn. The cherries arc large. but not round and plump like fresh ones, for these have felt the touch of heat in the processing. But they arc tender, sweet fleshed. Spoon the fruit over individual portions of vanilla ice cream. Serve in heatproof dishes, or the flames may crack your best glass, Good, also, when well chilled and served over ice cream in sundae style or over a custard or a frozen pudding.
The new pack wears the Epicure trademark of S. S. Pierce and Company, Boston; it sells also at B. Altman, New York, the price 89 cents a half-pint. enough to serve three generously. Postage is extra.
There's a jelly mill operating at Randolph, Vermont, in the farm kitchen of Mr. and Mrs. Dale Siegchrst. A mighty small mill, making nine jars at a batch, but steady going the day long, turning out thirty cases a week of Tall Fine Farm jellies. There is a variety of flavors selling through sixty outlets in northern New England. But it's cinnamon-apple jelly we especially commend, a firm, tender jelly, clean-cutting. lively red in its color. clear as spring water, with a sharp bit of cinnamon supplied by old. fashioned “red hots.” Vermont apple cider, rich and russet, is its base.
A few years back, they tasted this cinnamon-apple jelly at a neighborhood ham supper and thought it so good, they borrowed the recipe. The jelly was made and remade to get perfect balance of the cider's sweetness and the cinnamon's tang. Good on hot breads, on toast, especially right served with meats.
Cinnamon-apple sells in New York at R. H. Macy, B. Altman, Seven Park Avenue Foods at 109 Fast Thirty-fourth Street; or the 6½-ounce jar can be ordered from the farm, 50 cents postpaid.
The Siegchrists' jelly operation is strictly a home enterprise. Son David, thirteen, picks the wild berries for preserving—strawberries, raspberries, blueberries. Mother makes the jellies and jams; Dad attends to packing, shipping, getting new business. If you wont to try other flavors, there is a mail-order set of three little jars, 3½-ounces each, cinnamon-apple, cranberry with grape-fruit, and a berry jam, ＄1.25 postpaid.
When you write, ask for the catalogue of ten Vermont delicacies. The sampler set is included in this, cinnamon-apple jelly in a large jar. homemade cookies. butternut fudge, maple cream—all Vermont specialties which Tall Pine Farm packs for mailing along with the jellies.
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