Use only firm, ripe, unblemished cherries. Prepare cherry juice from any crushed and overripe berries by filling a glazed pot with them, tying a cloth around the pot, and sealing with dough. Set in the oven before removing bread. If the bread is baked in the morning, the cherries may remain in the oven until evening. After removing the cherries from the oven, turn them into a sieve and let the juice drain off completely. Measure the juice and, for each glass of juice, add
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