The Weekly Kansas chief. [volume] (Troy, Kan.) 1872-1918, 1874-07-02
CHE RRIEs.

The cherry crop in Kansas has never been so
abundant as 1t is this year. The trees are fairly
loaded down with the delicious fruit, and some of
them look like great cones of red, the fruit being
50 thick as almost to hide the green leaves. The
common cultivated cherry is of Asiatic origin,
and is said by Pliny to have been introduced ill.,
Ia Italy from Pontns, province of Asia Minor,
about ten years before Christ and about 10
years afterward it was introduced into Great
Britain. The Romans had but eight varieties OF
the cherry, while in catalogues there are
more than 300. The common wild cherry is one
of the largest trees in our American forests, and
rivals the mahogany in the beauty of its wood
From the fruit of this tree cherry brandy is made
The kernel of the cherry contains prussic acid,
and should be removed before preserving or can
ming the fruit; but if the cherries are sound it
does not harm to stew them whole for immedi-
ate Use.
The New York Tribune gives the following
timely recipes for number of delicious dishes
made of cherries, and the method for preserving
the fruit:
"Cherry Jam is one the most delicious sweet
meats this fruit affords, and being so, il should
he made in the most enjoyable manner. Let the
fair eenfeetoner, with neatly comhed hair, clean
calico dress, and ample apron, sit in the shade
while stOning the fruit. Then take equal
weights of white sugar and cherries, make a sy
rnp of the sugar, simmer the cherries in the sy
rup for twenty minutes, take them ont with a
perforated skinner aud spread them dishes
to cool boil down the syrup till it is quite thick,
put the cherries back and let them boil up once,
then seal in glass cans.
Canned Cherries may be put up like any other
fruit, in the fourth of their weight of sugar, or
even less than that; they should be thoroughly
cooked, and sealed when boiling hot.
Cherry Pudiing.-Scald quart of milk and
stir il into pint of corn meal; when cool, adj
half pint of Graham -four "A little less of fine
tinnr with which teaspoonful of yeast powder
has been thoroughly mixed, four well beaten
eggs and pint of ripe, unstoned cherries which
have been washed and rolled in flour while damp.
Wiring he pndding bag from cold water, -four
the inside well, put into boiling water, and boil
steadily two hours. Place an inverted plate on
the bottom of the kettle under the pudding, and
the water wastes add boiling water. Serve
with sauce of sugar and cream.
Picked Cherries.-White OK hearts are pre-
frrred for pickles. The stems should be left on
and the pits in; for eight pounds of fruit take
four pounds of sugar, two quarts of the best vine
gar, little CLOVES, cinnamon, mace and ginger
root. Boil the vinegar sugar and spices togeth-
cr skimming thoroughly; strain il over the fruit,
and boil very slowly till the cherries look like
cracking open; take up carefully into jars and
keep in a cool place.
Dried Cherries.-Take large cherries, not too
ripe, remove the pits, take equal weights of
cherries and sugar. Make thick syrup of the
snSu, put in the cherries and boil them min
ute and spread them on eartheru platter till
next day, strain the syrup, boil it down thick,
put the cherries in and boil five minutes,
spread on the platter as before; repeat the boil
ing two more days, then drain. lay them on wire
sleeves and dry in nearly cold oven.
Cherry Pie.-Stone the cherries, make paste
in the ordinary way, put in the fruit, and sugar
and little wafer. Stir tablespoonful of -four
smoothly into two of water, and spread it evenly
on the edge of the paste; put the and
bake till done. All fruit pies can, by using this
mixture of -four and water, he kept from running
over in the oven"