Evening star. [volume] (Washington, D.C.) 1854-1972, 1902-06-10
Table. and Kitchen.
Dishes When Flowers and Fruits Are
Plentiful

In blossom time and fruitage there is no
fairer sight than the cherry tree. This fruit,
made famous by Lucullus who chose it's lad
ened bOughs to adorn his triumphs after his
victory over Mithridates, has, like progress,
steadily marched westward, ho!" until in
this faraway country of it's adoption the
cultivated cherry flourishes apace in almost
every section. How certain we are that
spring has come when the cherry trees I'M
fold their snow-white banners to the soft
sun ladened air, bee and bird, and the small
marauder, boy. alike consider the cherry
tree their lawful hunting ground a ban
qUet spread by nature for their especial de-
location. But they are not alone in their
appreciation of these luscious pendulous
globes of distilled sunshine, which, when
seen peeping red or gold from beneath
their shelter of green leaves, might well
prove irresistible to children of larger
growth.
While certain varieties of cherries are in
digenOus to this continent, such as the red
sugar cherry, the black and the choke
cherry, the old world has given us the Mo-
relic. oX-heart, Duke and others, and there
can be no lOvelier offering in the way of
fruit than these.
The cherry is among the most perish
able of our fruits and to be eaten only
when perfectly ripe. The season therefore
is very short and the fruit consequently
not very cheap, but as a compensation 1t is
especially fine for preserving in several
ways, for unlike most other fruits it does
not lose, but rather gains richness in flavor
by being cooked. Its appetizng individual
fty makes it a delightful fruit for puddings
pies, ices. consommes and drinks and gives
most pleasing change and variation in the
dietary.
Cherries are rich in sugar and some va
rieties are best eaten uncooked The Mo-
relic is slightly more acid, and for this rea-
son gives pleasing character to the dish
when cooked with other materials as in
pies and buildings, etc.
In this country they are not considered
to possess much nutrient value and used
as delightful accessory; but in France
and Germany they are a staple article of
food among the charcoal burners and wood
cutters, entering largely into soups. Thus
II is seen that cherry consomme a com
paratlVely new idea in our cuisine, is quite
In the ordinary with the outdoor laborer
abroad.
Kirschwasser.
This Is German liquor made from cher
rles, which is in quite common use with u.s.
The ripe, wild cherries are freed from their
stalks, then bruised without breaking the
stones. They are then allowed to ferment;
the kernels are then crushed and thrown
in, and the whole distilled, a process which
Is simple and well worth trying to get the
result.
Maraschino.
This Is a choice liquor used for f1avoring
many dainty preparations and Is made in
similar manner to krschwasser, from a
very fine. delicately- Favored variety of
cherry 1t is a bit more troublesome as
great care must be taken to preserve the
flavor.
Cherry Soup.
Take quart Of dark red or black cher
ries and a bottle of claret or red wine and
twice as much water wine; half a cup of
pearl sage, a few slices of lemon and a stick
of cinnamon. Cook all together gently for
thirty minutes. Sweeten just enough to
make it palatable, but not more than a cup
full of sugar Add more wine If SOUP is too
thick. very little salt may be added. but
be careful about using salt with wine Serve
this soup ice-cod.
Cherry Salad.
Take one pint of cherries Morellos and
white cherries mixed make a pretty salad
Remove the stones from the cherries as
carefully as possible and fill them with
peanuts, flberts, chopped English walnuts
or almond paste. Separate and wash
bleached head of lettuce. Wipe each leaf
dry and fill with cherries. sprinkling lit
tie finely shredded white celery over the
fruit. Now arrange these nests In mound
shape on pretty salad dish and when
ready to serve sprinkle little fine salad oil
and lemon juice over them; or serve