The Red Cloud chief., 1901-08-16

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Candled Cherries.--Boil a cup Of
g~ranulated sugar with q gill Of water
until the moment It reaches the stage
where It begins. to turn yellow. Re-
move Immediately from the IRE. add Q
few drops Of lemon juice and keep the
syrup warm over hot water while you
dip the cherries, n at q time. holding
each by the stem, in the hot syrup.
Spread on oiled paper to dry.
Cherry water or shrub Is an old
time beverage. refreshing on a hot
day. Stem two pounds Of cherries,
pour over then two quarts OF boiling
water and let steep for two hours on
the back Of the stove. Boil a pint Of
sugar with a pint Of water rapidly for
ten minutes. Strain the cherry Juice
into the syrup, pressing the fruit TO
extract all the juice. When cold put
on Ice for several hours, when 1t is
ready to serve. For cherry sherbet,
boil three pints Of water and two
pounds OF sugar for ten minutes.
Strain the syrup and add one pint Of
cherry Juice and the Juice Of a quar-
ter Of a lemon. When quite cold
freeze.
Cherry Bavarios or Bavarian Cream
with Cherries.-This recipe for cherry
Bavarios comes from the chef of q ia
nous New York hotel. Take one quart
Of freshly picked, thoroughly ripe,
stoned cherries, mash them with four
tablespoonfuls Of finely powdered
sugar and pass them through.a coarse
sieve. Put this PURGE aside until
wanted. Now dissolve one and me-
half ounces OF gelatine in q gill of
warm water, adding half a pound of
sugar; when dissolved add the Juice of
an orange and twenty drops Of lemon
Juice. Pass the gelatine through q
sieve and stir until II gets cold, adding
the PURGE Of cherries gradually. Place
It on the Ice. and as the mixture
thickens, mix 1t with four tablespoon
fuls Of rich whipped cream. It IL then
ready for the freezer. in which It re-
mains until trapped; 1t must not be
stirred. Serve In cut glass cups with
whipped cream on the top, prepared as
follows: To a pint of ream add four
tablespoonfuls Of sugar. the Juice OF
'c.erries, suHacient to color 1t, and a
tablespoonful Of thick gelatine. made
from isinglass. Whip the cream after
these Ingredients are in till 1t ID stia;
then add to the top Of the Bavarois.
Damson Jam.-FMl a stone Jar with
ins ripe damsOn plums. Cover. set IN
a kettle Of boiling water and cook till
the stones separate from the pulp.
Pour into a broad bowl or pan; cool.
pick out the stones and mash the pulp
till a smooth consistency. Allow ono
and one-half pounds OF brown sugar to
one quart Of pulp and boil slowly in a
porcelain-lined kettle for an hour or
more. skimming It we'll. Fill small,
wide-mouthed stone Jars and keep I'M
covered In q cool, dark place two days.
Then cover with q parafne and a
paper cap fitted on with white OF egg.
After a while It will be Arm enough
to cut like cheese.
Onion Soup-Take one dozen tips OF
young onions and cut In small pieces,
cooking them in one pint water, table
spoon butter, salt and pepper. Strain
and add one pint or more of rich milk,
Thicker and serve with small bits OF
toasted bread.
Fruit salad makes a nice dessert for
hot weather. Any kind of fruit may be
used, Strawberries. stoned cherries
shredded sliced pineapple. sliced Or
anges and bananas. or any kind that
n happens to have. Cover the fruit
with cold syrup and add the Juice OF
q lemon. Let this get cold and serve IN
dainty glasses.