The Virginia enterprise. [volume] (Virginia, St. Louis County, Minn.) 1893-19??, 1896-07-31
WHAT TO DO WITH CHERRIES.

one FULLY ,re0llZeS CnaI It Is Here-lt rs so
short. The following recipes may be a
A compete Of cherries il delicious as
well as tempting. The sour cherries are
the best to use. Wash the fruit and
leave it OH the stems and i'll lunches, if
possible. Make u syrup in the proper
ton of one cup of granulated sugar to
one cup of water. When the syrup is
it remain until the syrup again boils.
Drain out the fruit and arrange the
cherries upon the dish they are to be
served upon, with the stems all upward,
and heap them in the center. Let the
syrup cook few moments longer, add
a tablespoonful 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 prepared
fruit, and then put one side until per-
fectly cold. Serve with whipped cream.
Cherry sauce is exceedingly good with
q cottage or batter pudding, and no nicer
dessert can be found than light, puffy
popovers and cherry sauce. To make
the sauce. cream half cup Of butter
and gradually add to it one and one
fourth cups, of powdered sugar. Stone
as many into the sauce as it will take
without separating. Let the saice re.
main In the ice box an hour before Sery.
ing.
For cherry ta,iocl soak foiir table.
spoohfuls of tapioca in bne pint of water
over night. In the morning stone cher:
ries enough to make 6nc pint Of fruit
add the juice that cpgnies from them tq
the tapioca with pint Of water: Add
let it cook slowly fifteen minutes longer
Turn into q pretty dish and let it gel
perfectly cold before rising Serve with
To make Cherry jelly. dissolve four
teaspoohfuls Ut granulated gelatihe in
one cup Of water: Take one. quart of
ripe cherries, stein and stone them. saw
ing 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 ell
tirely dissolved. Put the pitted cherries
into an earthen mould and turn the
liquid jelly over them Set in cold
place to harden.
An exceedingly nice fruit jelly is made
with one pint of pitted black cherries,
one quart of Strawberries. and one-fourth
of pound of pecan nut meats. Soak
one package of gelatine in half a pint
Of cold water: let it stand an hour and
then pour over it one quart of boiling
water and add sugar to make it quite
sweet. Turn into plain mould enough
of the liquid jelly to just cover the bot.
tom. Arrange on this a row Of cherries
around the edge, then circle of nut
meats and finish with the berries. Stand
the mould in a pan Of ice water and
when the fruit becomes set cover it
with the liquid jelly and again wait 70,
it to harden before using another layer
of fruit, this time putting the nut mea t.
around the outside. Repeat until the
materials are used. When the jelly be
comes hard turn upon glass dish ant
serve with whipped cream
-, An English bread pudding is made
thus: Take a pudding dish and line the
sides and bottom with pieces of breaG
half an inch thick and trimmed to fit the
dish. Stone. q generous pound of tar,
cherries and cover them thickly with
sugar: Stew slowly to keep them from
breaking. Fill the lined dish with the
fruit. place slice of bread over the TOP
cover with a plate, and place a weigh,
on the plate. Stand the dish on the ice
over night. When ready to serve il
should turn out the shape of the dish.
Another way is to fill dish with al
ternate layers Of buttered bread, with
the crusts removed, and stewed cherries
The pudding dish may be packed around
with ice and salt and partially frozen il
wanted the, same day it is made. for i
should be almost jellied. In serving pu,
boiled custard or whipped cream arouni
the mould when it is turned out.
A celebrated New England housewives
way of making cherry pudding is thus
Line dish with thin slices of buttereC
toast. Fill the dish with tart 'pittet
cherries, putting them closely together
sugar. Bake half an hour and let it be-
come perfectly cold before serving i,
with rich cream. This is fine fruit
dessert. .s
Cherry snow pudding is a simple but
very attractive dessert, and is made
thus: Put one pint of milk over the
hre with three spoonfuls of sugar, and
when the milk comes to a boil stir into
it three tablespoonful of corn starch wet
with some cold milk, and a pinch of
salt; keep stirring until it thickens; then
take from the fire and flavor with u
dessertspoonful Of maraschino; mean
while have the whites of four eggs beat.
ell light and stir them into the cooked
cornstarch; wet round border mould
and put row of cherries in the mould
Put the mixture into the mould by the
ries. When the mould is full put it into
steamer and cook ten minutes. When
the pudding becomes cold turn ont on q
fancy dish and pile the space in the
middle with cherries, using the dark
with the yellow ones if they can: be OBJ.
tanned. Make a boiled custard with. the
yolks of the eggs, flavor with maras chino
and pour it around the mould Of snow.
Small cherry buildings made of a bat.
ter and steamed in popover cups are
wholesome and delicious. Beat one egg
light and add to it two small cups OF
milk. Sift into bowl two cups Of flour
little salt and six teaspoonfuls of bak.
ing powder. Stir in the milk and egg
and sifted flour until you have enough
to make the mixture like thick panca ie
batter. Butter small earthen cups and
fill them two-thirds full with alternate
layers of pitted cherries and the batter
Put in a steamer and steam thirty-fiye
minutes, or until they will not stick
when tried with a straw. Serve with Il
cherry sauce; or a hot liquid sauce may
be made Of the juice from the cherries
sweetened and thickened with a little
arrOWrOot. 81. .s. t--,z zns@
An old fayorite is cherry pie and per.
haps nothing can be better than rich
juicy cherry pie with it's flaky ulme1
crust; but by many cherry pies are pre-.
ferred with less crust. Line a deep plate
with good crust. Fill the plate with tart
pitted cherries. mixed with sugar and
the juices, and bake III Il brisk oven
Make a meringue of the white Of an egg
and q tablespoonful Of powdered sugar
put it roughly over the cooked cherries
and brown lightly. s.ssE45@s M "a
Another way is to have the fruit lin.
cooked. Line deep pie plate with pi,
crust and bake. Have ready rich pittctl
cherries, il tart let them lie in sugar /,
while, ind fill the plate closely with the
fruit. Make meringue of the whites Of
three eggs and three tablespoonf,lis OF
powdered sugar and pile it over tile cher.
ries, heaping il III the center. Scatter
cherries over the top, pressing them into
the meringue, SO that they arc partly
covered, and place the dish III a moderate
oven for ten or fifteen minutes. s. ~.
Pitted cherries may be torn into halves
and stirred into frosting to nut be.
tween Il layer cake. For the tor use
the plain frosting and row Of stoned
cherries around the edge. z.,s ~
Much the best way to cure cherries
for winter use is the German mode 81
curing in the sun. Have S,,s many
pounds of granulated sugar as Of stoned
cherries. Put the siiga i III d sDOree!Ilin.
lined kettle will, the juice from The
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