Washington standard. [volume] (Olympia, Wash. Territory) 1860-1921, 1896-08-07
WAYS OF USING CHERRIES,

The season of our native fruit, the
luscious cherry, almost vanishes be-
fore one fully realizes that it is here.
The following recipes may be well
come reminder of its arrival this year.
The cherries are often served at a
luncheon treated thus: Hold the
cherries by their stems and dip them
into the white OF an egg and then into
powdered sugar. Pile them upon a
| fiat glass dish and ornament the edge
OF the dish with cherry leaves.
A centrepiece made of small
branches of the tree, containing the
ripe fruit and glossy green leaves
(both red and yellow cherries being
used), ornamented the table at a
cherry-colored luncheon last year, and
it was spoken Of as one CT the most
attractive and gracefully decorated
tables of the season.
A compete of cherries is delicious as
we'll as tempting. The sour cherries
are the best to use. Wash the fruit
and leave it on the stems and in
punches, if possible. Make syrup in
the proportion of one cup of granu-
lated sugar to one cup OF water.
When the syrup is boiling put in the
fruit carefully and let it remain until
the syrup again boils. Drain out the
fruit and arrange the cherries upon
the dish that they are to be served
upon, with the stems all upward, and
heap them in the center. Let the
syrup cook a few moments longer, add
tablespoon OF gelatine that has been
dissolved, remove it from the fire and
flavor it with kirsch or maraschino
and then slowly pour it over the pre-
pared fruit, and then put one side
until perfectly cold. Serve with
whipped cream.
Cherry sauce is exceedingly good
with cottage or batter pudding, and
no nicer desert can be found than
light, puffy popovers and cherry
sauce. To make the sauce, cream
half a cup of butter and gradually add
to it II cups OF powdered sugar.
Stcne cherries and tear them into
halves. Stir as many into the sauce
as it will take without separating.
Let the sauce remain in the ice box
an hour before serving.
For cherry tapioca soak four table
spoonfuls of tapiocs in one pint of
water over night. In the morning
stone cherries enough to make one
pint of fruit. Add the juice that
comes from them to the tapioca with
pint of water. Add sugar enough to
make it very sweet and let it cook
slowly Is minutes then add the fruit
and cook five minutes longer. Turn
into pretty dish and let it get per-
iectly cold before using. Serve with
whipped cream.
To make cherry jelly, dissolve four
teaspooniuls OF granulsted gelatine in
one cup of water. Take one quart Of
ripe cherries, stem and stone them,
save the juice that comes from the
fruit, and adding it to the soaked
gelatine with one cup of sugar. Stir
them over the fire until the sugar and
gelatine are entirely dissolved. Put
the pitted cherries into an earthen
mould and turn the liquid jelly over
them. Set into a cold place to harden.
An English bread pudding is made
thus: Take pudding dish and line
the sides and bottom with pieces OF
bread half an inch thick and trimmed
to fit the dish. Stone a generous
pound of tart cherries and cover them
thickly with sugar. Stew only to
keep them from breaking. Fill the
lined dish with the fruit, place a slice
of bread over the top, cover with a
plate, and place a weight on the
plate. Stand the dish on the ice over
night. When ready to serve it should
turn out the shape of the dish.
Another way is to fill dish with
alternate layers of buttsred bread,
with the crusts removed, and stewed
cherries. The pudding dish may be
packed around with ice and salt and
partially frozen if wanted the same
day it is made, for it should be al.
most jellied. In serving, put boiled
custard or whipped cream around the
mould when it is turned out.
A celebrated New England house.
wifs's way of making cherry pudding
is thus: Line dish with thin slices
of buttered toast. Fill the dish with
tart pitted cherries, putting them
closely together in layers and sprink-
ling each layer with sugar. Bake half
an hour and let it become perfectly
cold before serving it with rich cream.
This ia q fine fruit dessert.