Evening star. [volume] (Washington, D.C.) 1854-1972, 1902-06-10

Cherry Tapioca.
Soak one cup of pearl tapioca in two cups
of cold water until all the water Is absorb
ed. Turn the juice from pint of canned
or freshly cooked cherries and pour it over
the tapioca; cook half an hour; then add
the cherries and a little grated nutmeg.
Turn into mold and let it stand on ice
until 1t stiffens, then turn out and serve
with whipped cream.
Cherry Toast.
Cut thin slices Of stale bread into rounds
and butter each one lightly. Put quart
of cherries; cracl, few of the stones and
add the kernels to the fruit. Add half
cup of water and stew the fruit Add sugar
enough to suit taste; then, while hot, pour
over the toast in alternate layers Of toast
and fruit. Set away in cold place until
ready to serve. A meringue may be put
over the top and slightly brown in the oven.
Cherry Diplomatic.
Slice thin some stale white cake and dip
it into sherry OF orange juice and line
plain brick mold. Then put in a layer of
plain white ice cream; then a layer of
cherry ice; then layer of candied cherries;
then another lawer Of cherry ice and then
of candied cherries and then a top layer
OF the plain cream, and cover with. the
sliced cake. Cover closely and pack in Ice
and salt and let stand several hours.
Cherry Blanc Mango.
Soak half a package of gelatine in half
a cup of cherry juice. Have quart Of
stewed cherries sweetened to taste and pit
ted Dissolve the gelatine in the hot sirup;
add teaspoonful of lemon juice and a lit
tie of the finely pared lemon peel; pour
into mold which has been wet with cold
water and set away to harden. Turn out
ana serve with whipped cream
Cherry Cups.
Measure pint of sifted -four; add two
teaspoonfuls of baking powder and half
teaspoonful of salt and sft again. Mix to
a soft dough with cold water. Butter little
custard cups and drop in a little of the
dough and then add a tablespoonful of the
cherries; cover these with more dough (the
cups should not be more than half fulD.
Set the cups in a steamer, or If you have
no steamer you can put them in deep
baking pan with a little boiling water:
cover closely with another pan and steam
half an hour in the oven. Eat with cherry
sauce or sweetened cream.
on bread baking day You can make these
with bread dough instead of the baking
powder dough.
Boiled Cherry Pudding.
Beat three eggs light without separating;
add a pint of milk. Sift two teaspoonfuls
of baking powder and half a teaspoonful
VI SAT- III d IlllIt less IMAM a quart OF S1ft-
ed flour and add the liquor gradually to
the flour, stirring to a smooth batter Add
a tablespoonful of melted butter Reat
thoroughly and then stir in a pint Of cher
rles, stoned and drained free from juice and
well Toured. Turn into a well-buttered
pudding dish or mold or an old-fashioned
pudding bag, scalded and Toured and cook
in a kettle of boiling water for three hours
Keep the water boiling continually or the
pudding Will be heavy If cooked in mold
or dlsh the water must not be deep enough
to boil over the pudding. If in a bag there
must be sufficient water to keep the pud-
dlng from touching the bottom of the kettle.
Serve with hard or foamy sauce.
Frozen Cherries
Take two pounds of stoned cherries Add
to them two pounds of sugar. Take a
small quantity of the kernels and pound
them to paste; tie them loosely in
piece of muslin and put them in with the
cherries let all stand for half an hour
then add quart of water and stir until all
the sugar is dissolved. Remove the kernels
and turn the mixture with a freezer
and freeze without stirring. Serve with me
ringue sauce. Make the meringue in usual
way and when beaten stiff lnd white whip
in gradually a few tabespoonfuls of thick
sweet cream. Serve the ice in glasses and
pour the sauce over It, putting a candied
cherry on top.
Willie CneTTy SnerDeC.
Stem and pit quart of large, white ripe
cherries Put them in mortar and pound
sufficiently hard to crush the stones Let
stand ten minutes, then strain the juice into
the freezer. Put the cherry pulp into a
preserving Kettle with cup of sugar and
cup of water and boil a few minutes to ex-
tract the flavor of the kernels, then rub
the cherry pulp through a sieve into an
other saucepan; add a cup of water and
cup of sugar and boil a few minutes then
let cool before adding to the Juice and
pouring into the freezer and freeze; then
stir in a merngue made with whites of
two eggs beaten to a froth and two large
tahiespoonfuls of powdered sugar. A few
whole cherries may be stirred into the
sherbet when frozen.
Cherry Soufdes.
Put four ounces of sifted flour into a
saucepan and stir in slowly three cups of
milk. Stir and cook over the fire until
thick and smooth. Then take from the fire
and stir until nearly cold. Warm three
ounces of butter until soft, but not oily, and
beat to a cream; then beat in half cup of
sugar, six well-beaten eggs and two table
spoonfuls of powdered sugar Stir in one
and one-haf pounds of black stoned cher
rles- Butter souffie dish or mold; sprin-
kle lightly with bread crumbs Pour the
mixture into the mold, cover with a sheet
OF buttered paper and bake In a moderate
oven until set from twenty-five to thirty
minutes Serve Immediately it is done,
turning 1t carefully out a hot dish
Fried Cream.
Put pint of milk on to scald in a double
boiler with little of the yellow peel of
lemon Clipped fine. Beat half a cup of SUI
gar tablespoonful of -four and two large
tablespoonfuls of cornstarch with the yolks
of three eggs until light When milk is
scalded pour over this mixture and when
thoroughly mixed return to double boiler
ana stir and cook for few minutes to cook
the eggs. Add half a teaspoonful of butter
ana haVorfng of vanilla or orange and then
turn opt INTO biscuit pan, having a layer
an inch thick. Set away to get cold and
hrm enough to keep shape. Cut into strips
tnree inches long and two wide, lift with a
nexlple broad-bladed knife. Cover with fine
cake or biscuit crumbs, then dip into beaten
egg and then again into crumbs Fry in
deep hot fat until delicate brown, dust
with powdered sugar and serve hot on a
neatly folded napkin These must be fried
quickly or they may break apart in the fat
Fontage Cups.
Put cup of sifted flour into a bowl and