The Chickasha daily express. (Chickasha, Indian Territory [Okla.]) 1899-current, 1901-10-25

"A'"AAAhfs
The cherry IS the fruit OF the noets
and songmakers. for has "A NOT been
a standard for the lover 10 li,ep there-
20 bis sweethearts kiss Tho fruit on
every side has had deserredly lts fun
share Of praise for its mission Is 10
combine the ornamental with the use.
iui It's beauty begins with the flower
ana does not fade until the rIpened
irult Is gathered, and Il has the furth-
er merit OF seeping rs favor better
than any other small fruit when
cooked or preserved For breakfast.
clusters of ripe cherries white red or
biaek-arrauged with their leaves. wiz
tempt the most capricious appetite.
and the acid Of the fruit is an excel
lent tonic
10 let ihe season pass without q
cherry roly poly for dessert Is TO make
sad mistake A rich biscuit dough
is made, rolled very thin, covered
ihiekly with stoned cherries and rolled
together. Put this IN a bag and plunge
in a kettle OF rapidly boiling water. 10
ne kept boiling briskly for half or
threequarters 0f an hour. according
: 20 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 win be- heavy.
Serve hot with DeYOnshire cream and
sugar, or with hard sauce cnlored
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 -four. For cherry tarts.
cook the cherries with sugar and liz
Gle water until they make a rich pre.
serve. I'm the tarts or pastry shells
Just before serving and cover with
whipped cream
Cherry Betty Soak stale bread
crumbs Ia water squeeze as dry ~
possible. ana beat until they are ane
sud light. butter a deep baking dish.
md put in layer of bread crumbs.
Then layer Of stewcd cherries. and ai
ternate until the dish u niled. the
bread crumbs being the top layer.
scatter over the top hits OF butter and
bake until brown and serve bot with
sugar and cream Steamed rice may
be substituted FOR the bread crumbs.
Cherry Cake Make two layers III
sponge or any light delicate cake. eov.
p with whipped cream and arrange
very ripe cherries clcse together over
ne entire top. Stone the cherries care
iuliy that they mas present a whole
appearance. Place one layer over tie
other end serve a. once.
Cherry rrIhe Line ihe bottom Of a /
rlddlng dish with pieces of stale
tp1nee cake. moistencd with cream. |
'and cover with a layer OF ripe cher. |
fies. sprInklcd with powdered sugar:
then another layer OF berrles and 80
pa until tho dish is nearly fun Pour
a boiled cusfard over an. and then add /
well'heaten whites Of three eggs made
sur with fno sugar and put cherries
here and there among the froth.
Cherry water or shrub Is an old
time beverage refreshing on a bot day.
stem two pounds of cherries. pour OYER
them two quarts of boiling water aud
let steep FOR two hours On TIE back of
The stove Boil a pint Of sugar with
q pint of water rapidly FOR ten min
nies. Strain the cherry Juice into the
fyrun pressing the fruit i0 extract an
the Juice When cold put On fee for
several hours. when &c o. ready 20
serve. For cherry sherbet. boil three
pints n 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 a lcmcu.
When quite cold freeze Washington
Star