The Red Cloud chief., 1901-06-07
SELECTED RECIPES.
cherry Desserts. Dandriion Greens
Oatmeal. PIES. Etc.

Oatmeal. pirs. Etr.
Suggestions for Cherry Desscrts-In all
fruit pie making, II Is very advantageous
to make the crust the day before, from
the fact that the moisture In the paste
viii more or less eVaporatc, thus assut-
ing better. w"ll-bakcd under crust.
which will never hc soggy. II Is also lie
sirablr ~ have M deep dish as possible.
In order t. preserve the juice. II the
cherries ate sweet. II adds greatly IL the
! digcsuhility, is well as giving an ap-
pctiZmR SAVIOR, To- add "A little lemon juice.
when the pie IL removed from IN" oven.
| set II upon the top of thS stove back, for
n short time Wncn cool, spc!nnc well
with powdered sugar.
Cherry purrs Two eggs. cup milk. y
/ cup butter. = cups -FOUR. . teaspo"ns oat
| ing powder. I cur sugar, ~, cups stoned
| cherries Mix the butter, sugar aud nour
! well together. Put tn baking powder
| into the milk and ldd to butter. sugar
| and flour. Then add the eggs, " II beaten.
/ last .hc Ch,rri -. having first rubbed them
| with flour. Mix all well together. steam
| onc-nnlf hour In jelly ttunhlrrs. Serve
with sugar and butter sauce.
! Cherry aud Curraut Dumplings
| pint cherries and stem the same amount
! of curriuts. For the crust, use pint
| -four. ~ teaspoons baking powder.
! tablespoons sugar, y. tablespoon salt.
| tablespoon each butter ami lard. = pint
sweet mill, mixed with | 'gg well beaten.
| Wet the flour with thus and mix to IA soft
doIgh. Rub the cherries and currants
well with flour then divide the dough For
the dumplings. and fold the fruit In.
/ sugaring we'll. Butter well the Tin aud
bake In moderate oven. Serve with
sauce, same as for puffs.
To Can Dandelon Grcens--Dig and pre-
ready for cooking, pour over them plenty
Of boiling water. press the green's down
| into II. let stand little while. then drain
tho water OF. This Is to remove some
of the bitter taste. although for my
taste. II the dandelons are cultivated
ones. they are none too bitter II they are
not scalded, and the bitter is what gives
them their medicinal value. when scald-
ed put Immediately into boiling satcd
water and cook until tender Have ready
fresh washed and sCalded cans and new
rubbers and a small potato masher. also
hot. Put the greens into the cans press
well down with the masher until the can
Is within half an inch Of fun. then have
ready some of the water the greens were
boiled In. boiling hot and quite salt FIJI
the can level full, put ON the hot lid turn
th@ can one side a little and roll II around
To see II any water comes out: IL not
they are probably alright. ! do not turn
them bottom up. as ! want the salt water
on top. IL Is good way To test the cans
with hot water before the greens are put
into them. Fill part fun Of hot water,
put on the lid. fasten down turn bottom
up; II no water escapes. they are all
right. but be sure YOU use the same cover
and rubber that was on the can when
you tested IT,.
Fruit Syrups and Juices The following
recires are for those VINO do not care to
utilize svrups left from canning. which, is
the most economical way To do. although
not quite as satisfactory.
In preparing syrups, use granuatrd su-
Gar for sweetening. Cook In a porcelain
lined. agate or granite ware kettle. seal
the bottles while hot. wrap I'm brown pa
per TO exclude the light. and carefully
label each jar or bottle The syruus can
be made from almost any fruit, and are
so useful to the housekc eper that she
mas them as mach necessity az her |
Janus or jellics. They are excellent To !
flavor Ices. creams and other lesrcrts. |
Just the thing for coloring gelatines. re. |
freshing for the sick when used as n hey. |
crag". and make delicious summer
drink In ic" water. When you want n
drink on IA hot sumner day, mi a lumber
ore-fourth fun Of thesyrup add shaved
Ice 1nd Ill with water. | am sure YOU
will think It superior to any lemonade
you ever tasted.
curra rant-EXtract the Juice from 3
quarts ripe red currants by cooking for a
few moments mashins the berries
through colandcr and strainng through
a cloth bag. Measure and allow | pound
sugar To pint juice heat and let simmer |
for about ~ minutes. when 1t will be |
ready TO bottle This s most refresh
ing drink at any time especially 80 In
The summer time, Use three tabiospoon,
m a glass Of water
Strawberry-Hul and wash 2 quarts
ripe strawberries. mash them and strain
through cloth Jelly bag. Put In the
kettle and let boil 10 minutes:
add cups sugar for each pint Of Juice. ,
When the sugar has dissolved, bottle seal ,
md set away In cool dry place until .
leeded.
Peach-When peaches nre not plentiful
Inferior ones can be used. although the !
esult is not as satisfactory as with rIpe u
uicv ones Cut the peaches up without I
emoving the skins, crack a few peach .
tones and mix with them 10 Increase the
avor place on the range, cover with
old water and boil TN soft. Strain FIRST X
through a colandcr, then drain in a b
heesecloth bag. Press out all the Iiauld u
nd allow 2-3 pounds sugar to every 1 u
int Juice. Put on the fire and boII 10 II
1inutes, pour In bottles and seal while 4,
OF