New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1902-06-30
CHERRY TINE DESSERTS.
PUDDINGs, PIES, ICES AND SALAD TO
WHICH THE FRUIT LENDS ITSELF.

There are few other fruits that lend themselves
to culinary combinations with results so altogether
gratifying as the cherry. for while most berries
and other fruits are losers by the cooking process
the cherry, by many people, is thought TO De
gamer. The desserts that may be produced by the
aid of the CHERRY are legion for any pastry pud-
ding or ice that is delicious with apple peach
plum or berry is apt to be even more so Win the
cherry Tor cooking, the native cherries win ther
keener acids, the best.
rba very name of cherry pie recalls generous
pieces of fragrant. rich and dripping pastry such
as is seldom at city tables The farmhouse
ME is as a rule made with more LAVISH manu- Dis
n fruit and seasoning and the hint might be re-
la bx, CITY housewives with advantage to their
nastry A deep tin should be used Tor cherry as
we'll as other fruit pies. the deeper the better
MANY housekeepers complain that their pies run
over in the oven and that much Of the juice OF the
Fr,t &c lost Various people have various refneueS
g. tbte evil Perhaps the insertion of paper nun
mel through an opening IN the centre OF the top crust
ts the best Of all preventives. The runner Allows
the steam to escape, and relieves the crust iroHi
a., ,reeeure Whatever else is done. however
the under crust should be moistened and the upper
net nasted securely upon 1t. little -four shouia
he snrinxled over the sugar before the top crust
IS . ,.-, ~.
Cherry dumplings made like the historic apple
creation and served with sauce made OF the
80, 80 tbe fr,,it are delicious. An oldtime method
that has not been surpassed by modern lh'oF'i
lions is to make a batter wAich contains Wv
fr,,,t and 10 drop ii into boiling water. MAKE
49, batter ~ two cupfuls Of -four. two eggs
two easpoonfuls OF butter, one tablespoonful ''
- .rro ,ablespoonfuls % baking powder one
cunfII Of water and cupful OF stoned cne'ie7
Dron the mixture by tablespoonfnls Hn,o Uoii.iIs
ea1ted water being careful not 70 aad the pa''5I
fast enough to stop the water from ooHihB' Oo'ei
the kettle and cook the dumplngs twelve Hlinulea
.,+bout reuoving the cover Take the dumphhss
from the water. place them on hot platter anu
serve at once. For tho sauce CREAM" 20
one tablespoonful OF butter with one cupiul VI
novydered sugar and add gradually one well beaten
egg and one-haf cupiul Oh 0ite''' -
heating constantly. .
Cherry and rice dumpings are eAo' III
ha,a rho merit of being more nutritious do -
49, ,ase burtful TO digestion than pastry. Doh
as 10 - r,ca for three minutes and drain
- g Win cold water and put 1t into sauce
nan with Two cupfuls OF milk ohe-ha'i
f,I Of salt tablespoonful OF susd - - tu
-, ~ r,,tter and cook in double poller uhIiI
- g thick Remove it from the hre anu huN w
II =, - epqs Have ready six or eight ouHl-
cloths squares Of thick cheesecloti'' wins
ptl' cloths out of hot water, sprinkle '"eih VIZ.
- I'D Mace In the middle OF each Poir'o" u
the rice spreading the rice snoo'n. as .,a
tab,eenoonful or two of cherries on each oi ING
1,,ere of rice and sprinkle with sugar. ORA" the
r,ors and sides Of each cloth together ana Tie
tbero securely Drop them into boiling water ana
boil one-hal1 hour Serve with the trult OF Ie'hoh
sauce given above, with a hard sauce: Iurh
the dunplines out of the cloths before serving
4 baked or steamed cherry pudding may De
easily made and is satisfactory as many a more
elaborate dessert. Put the stoned cherries IN the
hottom of a granite dish and cover them with d
taste made in the proportion of one cupful OF
hour one-half cupful of milk, one teaspoonful OK
haking uoVder and one-half teaspoonful or ga
Bake or steam. No sauce will be needed as the
cherries will that purpose with the crust crust
Cherry tapioca is 81 faVorte in many househoids
Wash one cupful of tapioca and rinse 1t thoroughly
in several waters Then let II soak all night, IN
the morning boil the tapioca in two cuptuIs Oh
boiling water, and cook slowly until 1t IS clear.
Turn in two or three cupfuls of stoned cherries
sweeten TO taste and after two minutes remove
from the fire. Serve very cold with cream and
sugar Half the quantity will suffice for family or
three four.
Cherry batter pudding may be made of two Gu
fuls of milk three and one-haf cupfuIs of flour
two heaping teaspoonfus Of baking powder one
tablespoonful of melted butter. one-haf teaspoon
full of salt three eggs and two Cupfuls of stoned
cherries Make a smooth batter of the milk eggs
and flour and add all the other ingredients.
cept the cherries Drain the cherries. dredge them
with -four and stir them into the paste Butter
and fill pudding mould and put II into a Kettle
OF boiling water and cook continuously for three
hours Serve the batter pudding with a hard
sauce to which has beer added tablespoonful
each of cherry and lemon juice.