The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1895-07-28
HOW TO PREPARE APPE,r1y,~,
CHERRIES.


The cherry in it's varied bues If rich
REDS, ike the strawberry, is a delight
1uI suggestion of the perfection of sI,m-
mer' and is one Of our most delicious
early fruits '-0 10
While cherries are much liked in
tnelr raw state, aside from the tradi-
tlonal cherry pie, the value of this
Irult IN preparing other dainty des-
! SertS IS not as we'll understood bv
housekeepers as it should be.
Cherry Pudding.
A delicious cherry pudding is made
OF early red cherries by the following
receipt: Beat the yolks of four eggs
until light, then the whites. and add
VIII pint of rich milk, Sift in two
plnts OF flour with two teaspoonful of
baking powder and beat until smooth
then add two tablespoonsfui of melted
putter with pinch of salt Drain the
juice from three teacups of stoned
I cherries, dredge them with flour and
stir with batter, turn into a buttered
pudding mold, cover, and stand in a
pot OF boiling water to boil for three
hours. Serve with hard sauce
Cherry Sponge.
To make cherry sponge. cover half a
box of gelatine with cold water and let
stand half an hour, pour over a pint
OF boiling water add two teacuDS of
sugar, stir until dissolved, flavor with
a pint of cherry juice, strain into a tin
pan, set on ice, and stir until thick
Then beat to a froth add the stiffiy
beaten whites of four eggs, mix until
smooth; turn into a fancy mold and
set on ice TO arden. When firm re-
move from the mold, place ON a fiat
glass dish and ornament with clusters
of ripe cherries. This is a beautiful
dish for summer luncheon or lawn par
ties.
Cherry Bavarfan Cream.
is a very ornamental as we'll as dainty
dish for the summer tea table. To
make it, cover half a nox of gelatine
with half a pint of cold water and let
work for. half an hour Pour the juice
from pint of ripe red cherries and
sweeten. Stand the gelatne in a pan
of boiling water and stir until dis
solved. Whip a pint of cream, add the
gela'tine to the cherry pulp and juice,
turn into tin pan, stand on ice and
stir until cold, add the whipped cream.
stir into a mold and stand aside to
harden. Serve with whipped cream
heaped around the core.
Cherry Charlotte.
Line a mold with split lady fingers
or thin shoes of stale sponge cake.
Whip pint of very rich sweet cream;
add half teacup of powdered sugar,
with two tablespoonful of red cherry
juice; set on ice and beat until solid.
Fill the center of the mold, piling it
high, decorate with ripe cherries and
serve.
CrOqunnte of Cherries.
This is more troublesome than a
plain charlotte russo, but for special
occasions is a handsome dish for the
dinner table The most perfectly
shaped cherries of a. bright red should
be selected. Cover a tablespoonful of
gelatine with cold water; let work half
an hour, and add two uablespoonsful
of boiling water, stir until dissolved.
Dip a two-quart mold in ice water,
and stand in a pan of cracked ice,
Dip each cherry in the gelatine, and
press them against the sides of the
mold where they should stick. They
may, be arranged in clusters, a wreath,
or made to cover the bottom or sides
of the mold Fill the center with rich
charlotte russo, and stand ON ice to
harden. When ready to serve, take
carefully from the mold and place on
a glass dish.
Cherry Ice.
For warm weather nothing is more
refreshing than cherry ice To make
it, stone and mash three pints of mo-
relic cherries. Make a syrup of
pound and quarter of sugar and a
pint of water boiled together. Let cool,
strain the cherry juice i1no iC, turn
into a freezer and freeze.
Frozen Cherries.
Another delicious summer dessert
Any tart variety of the fruit may be
used, but should be perfectly ripe. well |
sweetened, then mixed with ice water
and frozen.
Cherry SouffIe.
This is easy to make and very tempt
ing for luncheon or dinner. Cover half !
a box of gelatine with d little cold |
water and let soak one hour; add half |
a cup of boiling water and stir until !
dissolved Mix a pint of red cherry |
juice and a pound of sugar together |
until a syrup is formed. Beat the |
yolks of six eggs until light. Whip |
quart of cream, mix the syrup and |
yolks of eggs together in a tin pan,
strain the gelatine into it, and stir |
until the mixture begins to thicken, |
then add the cream, quickly turn into
an ice cream mold pack in salt and !
ice, and let stand for two hours.