The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1902-06-08
Little Lessons
i'm Economy


Inasmuch as the season of the delicious
cherry is so short, little talk on different
ways in which this fruit may be used will
be apropos. The Objectionable feature its
short season. is partially mitigated by the
fact that the flavor of the cherry. less than
any other fruit, is not affected and dis
PEELED by cooking. The Morello cherry is
the best for all cooking purposes for this
reason. it being feshy and full of flavor.
best retains these qualities when heated.
Consequently this fruit may be preserved
for future enjoyment of the taste. at least.
although in its preserved state il may not
be so attractive to the eye.
Cherry Blanc Mange.-Make plain blanc
mango and use enough cherry juice 10
color it pink: mold the pudding in hollow
fill the center with fine. large pitted cher
ries, chilled and sugared just before they
are used. Heap whipped cream around
the base of the pudding.
Cherry Ice.-Stone one quart Of ripe Mo-
rillo cherries, sprinkle pint of sugar and
the juice of two lemons over them and let
stand to draw out the juice. Rub through a
sieve and add a pint of water and freeze.
Cherry Salad.-Stem and stone a pint Of
cherries (you can use red and white mixed
If you wish). add the juice of two lemons. a
half cup of orange juice and two table
spoonfus of currant juice If currants are
ripe; other wise currant jelly will answer
but must be melted. Toss these lightly to-
gether and serve in small punch glasses
with a little shaved ice on top OF each
Another Salad. - Put in small glasses
or little glass sauce dishes first layer of
thinly sliced bananas, then a layer Of
orange cut in cubes then a layer OF pitted
cherries. Make an unlocked syrup of lemon
juice and sugar and pour over the fruit and
set in a very cold place until ready to
serve.
Cherry Roly Poly. Make a rich
baking powder biscuit crust and roll out in
a thin sheet, cover thickly with stoned
cherries. sprinkle generously with sugar
and dredge a little -four over them, roll
up the dough and fold over each end This
can be baked, but is nice steamed or boiled
When steamed or boiled fold IL rather
loosely in cheese cloth, tying each end with
string and leaving the ends Of the cloth
long enough to be utilized for handles in
lifting the pudding out of the steamer. Boil
steadily for one and one-half hours The
water must be kept at boiling point all the
time, and if more is required add boiling
water, else the pudding will be heavy. Eat
with sugar and cream or cherry sauce,
made as follows: Beat 10 cream half a
cup of butter and one and one-half cup of
powdered sugar; divide this into two parts
and flavor one-half with vanilla or a little
grated orange peel, and color the other
portion with enough sweetened cherry Juice
to make it pink; set both on ice until need
ed, then heap the pink sauce up in the mid
die of small glass dish in pyramid form,
and arrange the white sauce around the
base, squeezing it through a little paper
funnel into spiral lines forming some de-
sign.
Cherry Dumpling.-Make pie paste of
half butter and half lard, using no baking
powder. Roll out the paste same as for
pies and cut into squares. Fill each one
with ripe stoned cherries. using no sugar
so they will not lose so much juice. Pinch
the edges lightly together and set them in
a baking tin and bake in q quick oven about
half an hour.
Spiced Cherries.-This makes a nice sauce
to serve with roast duck or game. Stone
and stew the cherries down TO a pulp and
then add sugar, vinegar, ground cinnamon,
cloves and allspice to taste and also A little
lemon juice; cook until quite thick, and
when cold put in jars and tie up with a
waxed paper.
Cherry Bavarian Cream.-Whip pint OF
thoroughly chilled cream until it is double
its original bulk: sprinkle lightly over the
/ cream four ounces of nOwdered sugar and