The Red Cloud chief., 1901-08-16

Delicious Recipes For tho Roly-Poiy and
shortcske.
The cherry Is the fruit Of the poets
aud sOngmakers. FOR has 1t not been
n standard for the lover to liken there.
to his s~weetheart's kiss. The fruit on
every side has had deservedly it's full
share Of praise. for It's mission IL TO
combine the ornamental with the use.
full. Its beauty begins with the flower
aud does net fade until the ripened
fruit is gathered, aud Ii has the furth.
CT merit Of keeping Its flavor better
than any other small fruit when
cooked or preserved. For breakfast.
clusters Of ripe cherries-white, red or
black-arranged with their leaves. will
tempt the most capricious appetite.
and the acid Of the fruit Is an excel.
lent tonic.
To let the season pass without n
cherry roly poly for dessert Is to make
n sad mistake. A rich biscuit dough
Is made, rolled very thin. covered
thickiy with stoned cherries and rolled
together. Put this In a bag and plunge
HI n kettle Of rapidly boiling water, to
he kept boiling briskiy for half or
three-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 the pudding will be heavy.
Serve hot. with Devonshire cream and
sugar. or with a hard sauce colored a
cherry pink with the juice OF the fruit.
For a cherry pie use a rich pastry In
a deep dish, with plenty Of sugar and
a dredging Of iour. For cherry tarts.
cook the cherries with sugar aud n lit.
tie water until they make a rich pre-.
serve. FIJI the tarts or pastry shells
} just before serving aud cover with
whipped cream. -
Cherry Betty-SOak stale bread
crumbs In water. squeeze as dry as
possible, and beat until they are fine
and light: butter a deep baking dish,
aud put In r layer Of bread crumbs,
then r. layer of stewed cherries. and nj.
ternate until the dish IL filed. the
bread crumbs being the top layer;
scatter over the top bits OF butter and
bike until brown and serve hot with
sugar and cream. Steamed rice may
be substituted for the bread crumbs.
Cherry Cake-Make two layers Of
sponge or any light, delicate cake, GOV
81 with whipped cream and arrange
very ripe cherries close together over
the entire top. Stone the cherries care
fully that they may present a whole
appearance. Place one layer over the
other end serve at once. ~
Cherry Trine-Line the bottom OF a
pudding dish with pieces of stale
sponge cake, moistened with cream
and with n layer of ripe cher
ries. sprinkled with powdered sugar
then another layer Of berries and SO
s on until the dish is nearly full. POM
a boiled custard Over all. and then add
we'll beaten whites Of three eggs made
stif with fine sugar, and put cherries
here and there among the frOtlI.
Cherry water or shrub IL an old
time beverage refreshing on a hot day
Stem two pounds of cherries. pour owe
them two quarts of boiling water ant
let steep for two hours Oh the bacl: OF
the stove. Boil a pint of sugar will
n pint of water rapidly for ten min
utes. Strain the cherry Juice into tn,
syrup, pressing the fruit to extract al
the juice. When cold put on ice fol
Several hours. when 1t Is ready t.
serve. For cherry sherbet. boil three
pints Of water and two pounds q
sugar for ten minutes. Strain the sy
rup and add one pint of cherry juic'
aud the juice OF a quarter Of n lemon
When quite cold freeze.- Washinstol
Star. %