Evening star., 1901-07-13
JOYS OF THE CHERRY
DELICIOUS RECIPES FOR ROLY-
POLY AND SHORTCAKE.
Other Well-Tested Ways of Serving
This Delightful Fruit in Sher-
bets and Shrub.
Written for The Evening Star.

Written for The Evening Star.
The cherry is the fruit of the poets and
songmakers, for has it not been standard
for the lover to liken thereto his sweet
hearts kiss. The fruit every side has
had deservedly it's full share of praise, for
it's mission is to combine the ornamental
with the useful It's beauty begins with
the flower and does not fade until the
ripened fruit is gathered, and it has the
further merit of keeping it's 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 excellent tonic.
To let the season pass without a cherry
roly poly for dessert is to make a sad mis-
take A rich biscuit dough is made, rolled
very thin, covered thickly with stoned
cherries and rolled together. Put this in a
bag and plunge in a kettle of rapidly boil
ing water, to be kept boiling briskly for
half three-quarters of an hour, accord
ing 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 cherry pie use a rich pastry in a
ueep dish, with plenty of sugar and a
dredging of flour. For cherry tarts cook
the cherries with sugar and a little water
until they make rich preserve. 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 as possible. and
beat until they are fine and light: butter a
deep baking dish, and put in a layer of
bread crumbs. then a layer of stewed cher
res and alternate until the dish is filled,
the bread crumbs being the top layer; scat
trr the hits of butter and h3 q
until brown and serve hot with sugar and
cream. Steamed rice may be substituted
for the bread crumbs.
Cherry sauce for corn starch or 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 cupful of cherries mashed to a pulp.
Let the sauce stand on ice until served.
The juice of cherries thickened with a lit
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 arrowroot, sweeten and
serve hot
Cherry Bavarios, or Bavarian cream with
cherries-This recipe for cherry Bavarios
comes from the chef of a famous 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
coarse sieve. 1ul TINS pufee aside until
wanted. Now dissolve one and one-half
ounces of gelatine in gill of warm water
adding half a pound of sugar; when dis
solved add the juice of an orange and twen-
ty drops of lemon juice. Pass the gelatine
through sieve and stir until it gets cold
adding the puree of cherries gradually
Place it on the ice. and as the mixture
thickens mix it with four tablespoonfuls of
rich whipped cream. 1t is then ready for
the freezer in which it remains until frap-
ped; it must not be stirred. Serve in cut
glass cups, with whipped cream on the top,
prepared as follows: To a pint of cream
add four tablespoonfuls of sugar, the juice
of cherries sufficient to color it, and a
tablespoonful of thick gelatine. made from
isinglass. Whip the cream after these in
gradients in till it is stiff; then add to
the top of the Bavarios.
Cherry Cake-Make two layers of sponge
or any light, delicate cake, cover with
whipped cream and arrange very ripe cher
ries close together over the entire top
Stone the cherries carefully that they may
present whole appearance. Place one
layer over the other and serve at once
Cherry Trif1e-Line the bottom of a pud-
ding dish with pieces of stale sponge cake.
moistened with cream. and cover with a
layer of ripe cherries, sprinkled with DOW
dered sugar; then another layer of berries
and so on until the dish is nearly full
Pour boiled custard over all, and then
add wel-beaten whites of three eggs made
stiff with fine sugar, and put cherries here
and there among the froth.
Cherry water shrub is an old-time
beverage refreshing on a 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 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 it is ready to
serve. For cherry sherbet. boil three pnts
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
quarter of lemon When quite cold
freeze.