The St. Mary banner. (Franklin, Parish of St. Mary, La.) 1889-1931, 1901-11-02


Dalicious Recipes For the Roly- Poly and
Shortcake.
The cherry is the fruit Of the poets
and sOngmakers. for has it not been
a standard for the lover to liken there
to his sweetheart's kiss. The fruit on
every side has had deservcdly its full
share Of praise, for its mission IS to
combine the ornamental with the USE
ful. Its beauty begins with the flower
and does not fade until the ripened
fruit is gathered, and it has the furth-
er merit Of teeping Its flavor better
than any other small fruit when
cooked or preserved. For breakfast,
clusters Of r.pe cherries-white, red or
black-arransed with their leaves, will
tempt the most capricious appetite,
and the acid of the fruit is an excel
lent tonic.
To let the eeason pass without a
cherry roly poly for dessert is to make
a sad mistake. A rich biscuit dough
is made, rolled very thin. covered
thickly with stoned cherries and rolled
together. Put this in bag and plunge
In a kettle Of rapidly boiling water. to
be kept boiling briskly 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 tte pudding will be heavy.
Serve hot, with Deyonshire cream and
sugar, or with a hard sauce colored a
cherry pink with the juice Of the fruit.
For a cherry pie use rich pastry In
a deep dish, with plenty of sugar and
a dredging of flour. For cherry tarts.
cook the cherries with sugar and lit
tie water until they make a rich pre-
serve. Fill the tarts or pastry shells
Just before serving and cover with
whipped cream.
Cherry Betty-Soak stale bread
crumbs In water, squeeze as dry rs
possible, and beat until they are fine
and light; butter deep baking dish,
and put in !: layer Of bread crumbs,
then layer Of stewed cherries, and al
ternate 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 Sauce for a Corn Starch of
Rice Pudding-Beat together one-half
cupful Of butter and one cupful of
sugar until very light and white. the
success Of the sauce depending upon
its being beaten a long time; add the
whipped white Of one egg and cup
full Of cherries mashed to pulp. Let
the sauce stand on ice until served.
The juice of cherries thickened with
little arrowroot and sweetened makes
a good hot sauce for batter pudding.
The pulp pressed through a coarse
sieve may be used instead Of the Juice.
Put it on to boil, thicken with arrow
root, sweeten and serve hot.
Cherry Cake-Makc 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 a whole
appearance. Place one layer over the
other and serve at once.
Cherry Trif1e-Line the bottom Of
pudding dish with pieces Of stale
sponge cake, moistened with cream,
and cover with a layer Of ripe cher
ries, sprlnkled with powdered sugar;
then another layer Of berries and so
on until the dish is nearly full. Pour
a 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 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
4 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 a quarter Of lemon.
When quite cold Observation-Disclosures
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