CHERRIES JUBILEE Lee Morgan

1 pt. strawberries 1-1/2 tbsp. sugar
Two hours before serving, wash, hull and drain the berries.
Sprinkle with sugar and refrigerate,

1-1/2 pts. vanilla ice cream 1/3 c. black or red currant jelly
1 can (#2.1/2 size) Bing cherries 1/3 c. brandy

pitted
If possible, scoop the ice cream, wrapping each scoop in foil and
return to refrigerator, To serve, mash the sweetened berries. Drain
the cherries and add to the berries. In a chafing dish or an electric
frying pen, melt the currant jelly, stirring constantly; add the fruits
and continue heating until the whole simmers. Pour the brandy in the
center of the fruits, being careful not to stir (which would prevent the
brandy from flaming). Heat for a few seconds and flame by placing a
lighted match just above the spot where the brandy was poured. While
the cherries flame, pour over the ice cream in serving dishes.
Note: When it is not possible to obtain fresh strawberries, omit the
berries and also the sugar.