Hutchinson gazette., 1901-10-17

The cherry Is the fruit OF the poets
ana sOngmnkers, for has II not been
Il standard for the lover to liken there.
TO his sweethcart's kiss. The fruit on
every side has had deseryedly It's full
share Of praise, for It's mission Is to
combine the ornamental with the use
ful. lts beauty begins with the flower
ana does not fade until the rlpenpd
fruit Is gathered, and It has the furth.
er merit Of seepng Its flavor better
than any other small fruit when
cooked or preserved, For breakfast,
clusters Of ripe cherrles-whitc, red or
black-arrNngcd with their leaves, will
tempt the most caprIclous appetite,
Nnd the acid Of the fruit is an excel.
lent tonic.
To let the season pass without
cherry roly poly for dessert Is to make
sad mistake, A rich biscuit dough
is made, rolled very thin, covered
thlckly with stoned cherries and rolled
together, Put this In bag and plunge
In Il kettle Of rapidly boiling water, to
be kept boiling brlskly for half or
threc-quarters Of an hour, according
TO the thickness Of the roll. The cover
to the kettle must not be lifted during
this time, nor the water cease rapid
boiling, or tie pudding viii be heavy
Serve hot, with Devonshire cream and
sugar. or with hard sauce colorcd
cherry pink with the juice Of the fruit.
For cherry pie use rich pastry in
n deep dish, with plenty Of sugar and
a dredging Of flour. For cherry tarts,
cook the cherries with sugar and n lit
tle water until they make n rich pre-
serve Fiji the tarts or pastry shells
Just before serving and cover with
whipped cream.
Cherry Betty--Sonk stale bread
crumbs in water, squeeze as dry as
possible, and beat until they are fine
end light; butter deep baking dish,
ind put In = layer Of bread crumbs,
Nhen layer Of stewcd cherries, and nj.
Iernate until the dish Is filed, the
bread crumbs being the top layer;
scatter over the top bits Of butter and
bake until brown and serve hot with
sugar and cream. Steamed rice may
be substituted for the bread crumbs.
Cherry Cake-NIakc two layers of
sponge or any light, delicate cake. COW
er with whipped cream and arrange
very ripe cherries close together over
The entire top. Stone The cherries care.
FULLY that they may present u whole
appearance. Place one layer over the
5ther cud serve at once.
Cherry Trlhe-Line the bottom Of
pudding dish with pieces Of stale
sponge cake, moistened with cream,
md cover with layer of ripe cher
rles, sprlnkled with powdered sugar;
then another layer of berries and so
pm until the dish is nearly full. Pour
u boiled custard over all, and then add
well.beaten whites Of three eggs made
stiff with fine sugar, and put cherries
here and there among the froth.
Cherry water or shrub is an old
time beverage refreshing on II hot day.
Stem two pounds Of cherries pour over
them two quarts Of boiling water and
let steep for two hours on the back Of
the stove. Boil pint Of sugar with
n pint Of water rapidly for ten min.
utes 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 sy-
rup and add one pint Of cherry juice
and the juice Of quarter of lemon.
When quite cold freeze. Washington