Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1898-06-28

0OAss.Aa
IN CHERRY TIME.
Cherries-dear to children and robins !!
The very name brings up picture Of ~
summer heavens delicious blue" .
cherry tree with red-breasted robins n.y.
Ing In and ont, one often carrying .
whole cherry In his bill, and children
shouting with glee ct the foot OF the
tree.
Most Of the cherry recipes are too
familiar to repeat, but add few pos
sibly not 30 generally known.
CHERRY TART.
Make q light open crust In q pie
plate and bake; then fill with the cher
ries, seeded and stewed with sugar quite
thick. Cover with meringue and light
~ brown this.
CHERRY ROLY Folly.
Make Q light paste, roll In long
sheet, cover thickly with stewed cherries,
sprinkled literally with sugar. Roll
closely, and fold over ct each end. Boil
or steam, and eat with cherry sauce made
% follows:
Stir to u cream cupful Of butter and
three Of sugar, flavor ~ you like, divide
the quantity and add TO one half enough
cherry juice to make bright red. Shape
into cone. Take half sheet Of paper
and make q funnel, all with the white
sauce and begin at the base Of the red
cone, squeezing the sauce out In white
spiral lines around and around, until
you reach the top.
CHERRY ICE.
One quart Of stoned cherries and the
juice OF two lemons. Strain into one
pint Of sugar, add pint OF water and
freeze. You may add the whites OF three
eggs well beaten, or gelatine, II you
wish, to this recipe. Every box Of gela-
tine gives the proper proportions for Its
use.
JELLIEp CHERRIES.
The jelly may be Of the original color
Of the gelatine, an amber hue, or colored
= hale pistache green. Use the solid wax
cherries, extracting the seed with quill,
and drop In before the jelly Is Arm.
Serve with cream.
CHERRY BLANC NANCE.
Take the cherry juice and sweeten,
add tablespoonful Of moss farina, or
make blanc mango as usual, and add
the cherry juice to make 1t pink. When
cold, heap whippe cream around II, aud
put some OF the finest cherries on the
top.
CHERRY BIRTHDAY CANE.
For any child so happy as to be born
in cherry time. his mother may make a
cake (any good layer cake will do, with
filing Of cherries, sweetened snd stew
ed thick, and an icing may be colored
aud favored with cherry juice. Save
some of the finest cherries, q cluster
with stems, and dip them first In the
white OF an egg, then In pulverized
sugar, and let them dry. Then lay these
lovely white frosted cherries on top Of
the pink cake and light the little wax
tapers--as many as there are yesrs--all
around 1t.
CgYsrALLizED CHERRIES FOR
BoNBoNs.
Make thick syrup OF pound OF sugar
and cupful OF water. When this i
ready to crystalline, dip In the cherrie;
one by one, taking care not 10 break the
stems of, and let them dry. Put In tiny
white boxes long enough to hold the
stems also, and tie each with little bow
Of cherry colored ribbon. Or II ipcon-
venient TO get the boxes, tie three OF
these glazed cherries with one or two
green leaves In u dainty knot Of cherry
ribbon and lay on the napkin or plate.
CHERRY SALAD.
Put in small glass tumblers, first a
layer OF banana slices, cut across, then
chopped orange slices, then either fresh
wax cherries stoned with quill, or the
conserved cherries. Pour over all q
spoonful OF lemon juice. Set In cold
place until you serve, which should be
soon, as the banana dsrkens after being
cut.
CHERRY AND ALMOND CRoQrANTE.
Make a thick syrup Of pound OF
sugar, and cupful Of water. Grease u
mold. Dip blanched almonds In the
syrup and arrange SO that they line the
inside Of the mold. Put on Ice. When
hard fill with jelly, and as soon As this
begins to grow thick, put in the cherries.
Turn the mold upside down on 4 plate
and wet with cloth dipped In hot
water. Remove carefully.
sPIcED CHERRIES.
An old recipe for serving with duck,
roast fowl, etc. Stone and stew the
cherries. Add sugar and vinegar and
spices-cinnamon, cloves, allspice-to
taste, Also n little lemon Juice. Sc
cold.-Table Talk.