The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1902-06-11

cherries. which is in quite common use
with US. 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
Wnoie distilled, a process which is sim
pie and well worth trying to get the
result.
MARASCHINO.
This is a choice liquor used for flavor
ing many dainty preparations and is
made in similar manner to kirschwasser,
from very fine delicately favored va
r1ety of cherry. It is a bit more trou-
blesOme as great care must be taken to
preserve the favor.
CHERRY SOUP.
Take a quart of dark red or black
cherries and bottle of claret or red
wine and twice as much water as wine;
half a cup Of pearl sage, a few slices of
lemon and a stick of cinnamon. Cook all
together gently for 80 minutes. Sweet
en- just enough to make it pa1ata'ble but
not more than a cupful of sugar. Add
more wine if soup is too thick A very
little salt may be added, but be careful
about using salt with wine. Serve this
soup ice-cold.
CHERRY SALAD.
Take one pint of cherries, Morellos,
and white cherries mixed make a pretty
salad. Remove the stones from the cher
ries as carefully as possible and fill
them with peanuts, h1berts, chopped
English wainuts or almond paste. Sep
arate and wash bleached head Of let
tuce. Wipe each leaf dry and fill with
the cherries, sprinkling a little finely
shredded white celery over the fruit Now
arrange these nests in mound shape on
a pretty salad dish and when ready to
serve sprinkle a little fine salad oil and
lemon juice over them; or serve a
mayonnaise made with the cherry juice
instead of vinegar or lemon juice for
acid part.
CHERRY TAPIOCA.
Soak one cup of pearl tapioca in two
cups of cold water until all the water
is absorbed. Turn the juice from a 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 a mold
and let it stand on ice until it stiffens,
then turn out and serve with whipped
cream.
CHERRY TOAST.
Cut thin slices of stale bread into
rounds and butter each one lightly. Pit
a quart of cherries; crack q few of the
stones and add the kernels to the fruit.
Add half cup of water and stew the
then, while hot, pour over the toast in
alternate layers of toast and fruit. Set
away in q 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 or orange juice and
line plain brick mold Then put in
layer of plain white ice cream; then a
layer of cherry ice; then a layer Of
candied cherries; then another layer of
cherry ice and then of candied cherries
and then top layer of the plain cream
closely and pack in ice and salt and let
stand several hours.
CHERRY BLANC NANCE.
Soak half a package of gelatine in
half a cup of cherry juice. Have a quart
of stewed cherries sweetened to taste
and pitted. Dissolve the gelatine in the
hot syrup; add a teaspoOnful of lemon
Juice and a little of the finely pared
lemon peel; pour into a mold which has
been wet with cold water and set away
to harden Turn out and serve with
whipped cream.
CHERRY CUPS.
Measure a pint of sifted flour; add
two teaspoonfuls of baking powder and
half a teaspoonful of salt and sift again
Mix TO a soft dough with cold water
Butter little custard cups and drop in
a little of the dough and then add
tablespoonful of the cherries: cover
these with more dough (the cups should
not be more than half fulD. Set the
cups in steamer, or if you have no
steamer you can put them in a deep
baking pan with q 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 sep
arating; add pint OF milk. Silt two
teaspoonfuls Of baking powder and a
half a teaspoonful of salt in a little less
than quart of sifted -four and add the
liquor gradually to the flour stirring to
q smooth batter. Beat thoroughly and
then stir in pint Of cherries. stoned
and drained free from juice and well
Toured. Turn into q well buttered pud-
ding dish or mold or an oId-fa shfoned
pudding bag. sealded and Toured. and