The morning times., 1895-07-08
APPETIzING CHERRIES.
Some Simple and Delightful Modes
OF Preparing the Fruit,

OF Preparing the Fruit.
The cherry in its varied hues OF rich reds,
like the strawberry, is a delightful sug-
gesuon OF the perfection of summer, and is
one OF our most delicious early fruits.
While cherries are much liked in their
raw state, aside from he traditional cherry
PIE, the value of this fruit in preparing
other dainty deserts is not as well under
stood by housekeepers as it should be-
A delicious cherry pudding is made OF
early red cherries by the following recipe:
Beat the yOlks Of four eggs until light then
the whites, and add with a pint Of rich
milk, sift in two pints OF flour with two
teaspoOnfuls OF baking powder. and beat
uD+ll smooth, then add two tablcspoonfuls
OF melted butter with pinch ofsaIt Drain
the juice from three teacups OF stoned
cherries, dredge them with flour, and stir
! with the butter, turn into a but,ered pud-
| ding mold, cover, and stand in a pot Of
boiling water to boil for three hours.
Serve with hard sauce.
To make cherry sponge, cover half a box
OF geiatine with cold water and let stand
half an hour, pour over a pint OF boiling
water, add two tcacups Of sugar, stir until
dissolved, flavor with a pint of cherry Juice,
strain into pan, set on ice, and stir
until thick, Then beat to froth, add the
stifry beaten whites Of four eggs. mix until
smooth, turn into a fancy mold, and set
on ice TO harden. When firm remove from
the mold, place on a flat glass dish and
! ornament with clusters Of ripe cherries
This is beautiful dish for summer luncheon
or lawn parties.
Cherry Bavarian cream is a very orna-
mental as Wen as dainty dish for the sum
| mer tea table. To make it, cover half a
box Of gelatine with half a pint of cold
water and let work for half an hour. Pour
the juice iiom pint Of ripe, red cherries
ana sweeten. Stand the gelatine in a
pan or boiling water and STIR until dis
solved. Whip a pint OF cream, add the
1 gelailne 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 tie
core.
Line mold with split lady fingers or
thin slices or stale sponge cake. Whip
pint OF very rich, sweet cream, add half a
tcacup OF powdered sugar, with two table
spoOnsiul of red cherry juice set on ice and
beat until solid. FIJI the center of the
mold, piiing il high, decorate with ripe
cherries. and serve.
There is more troublesome than plain
charlotte russo, but for special occasions
| is a handsome dish for the dinner table.
The most perfectly shaped cherries of a
1 bright red should be used Cover a table
| spoonful OF gelatine with cold water, Stir
until dissolved. Dip a two-quart mold iu
1 ice water, and stand in a pan of cracked
4 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, wreath or made to
cover the bottom or sides OF the mold. Fill
1 the center with rich charlotte russo, and
stand on ice to harden. When ready to
| serve, take carefully from the mold, and
! place on glass dish
For warm weather nothing is more re-
! freshing than cherry ice. To make it stone
| and mash three pints OF morello cherries.
Make a syrup OF a pound and quarter of
| sugar and a pint of water boiled together
| Let cool, strain the cherry juice into it,
/ turn into a freezer and freeze.
Another delicious summer dessert. Any
/ tart variety of the fruit may be used, but
4 should be perfectly ripe, well sweetened,
/ then mixed with ice water and frozen.
This is easy TO make and very tempting
1 for luncheon or dinner Cover half a box
/ OF gelatine with 4 little cold water and let
soak one hour; add half a cup Of boiling
! water and stir until dissolved. Mix pint
! OF red cherry juice and a pound of sugar
! together until syrup is formed. Beat the
J yolks of six eggs until light. Whip a
quart of cream, mix the syrup and yolks
! of eggs together in a tin pan, strain the
gelatine into il. and stir until the mixture
/ begins to thiclen. then add the cream,
quickly turn into an ice cream mold, pack
4 in salt and ice, and let stand for two hours.
ELIZA r. PARKER.