Akron daily Democrat. [volume] (Akron, Ohio) 1892-1902, 1902-06-11
TABLE AND KITCHEN
Practical Suggestions About What
to Eat and How to Prepare Food.

to Eat and How to Prepare Food.
These articles on the necessarily alb.
sorbing topic of food are carefully
! prepared and based on knowledge of
chemistry as applied to cooking and
| practical information derived from ac.
tual experience.
FlRsT3voLUME.
Conducted by Ida Ames Willis,
Marquette Building, Chicago, to whom
all inquiries should be addressed.
All rights reserved by Banning Co.,
Chicago
DELIGHTFUL FRUIT OFFERINGS.
In blossom time and fruitage there Is
no fairer sight than the cherry tree.
This fruit made famous by Lucullus
who chose it's laded boughs to adorn
his triumphs after his victory over
NIithridates. has, like progress. steadily
marched westward, ho!" until in this
far away country of its adoption the
cultivated cherry flourishes apace in
almost every section. How certain we
are that spring has come when the
cherry trees unfold their snow-white
banners to the soft sun laden air, bee
and bird and the small marauder, boy,
alike consider the cherry tree their
lawful hunting ground, a banquet
spread by nature for their especial
delectation. 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.
The cherry is among the most perish
able of our fruits and to be eaten only
when perfectly ripe. The season there
fore is very short and the fruit conse-
quently not very cheap, but as conf
pensation it is especially fine for pre-
serving in several ways, for unlike
most other fruits, it does not lose, but
rather gains richness in flavor by being
cooked. Its appetizing individuality
makes it demghtful fruit for pud-
dings, pies, ices, consommes and drinks
and gives most pleasing change and
variation in the dietary.
Cherries are rich in sugar and some
varieties are best eaten uncooked The
Murello is slightly more acid and for
this reason gives pleasing character
to the dish when cooked with other
materials, as in pies and puddings, etc.
KIRsCHwAssER.
This is German liquor made from
cherries, which is in quite common use
with us. The ripe, wild cherries are
freed form their stalks, then bruised
without breaking the stones. They are
then allowed to cernent; 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. E
NARASCHINO.
This is choice liquor used for flav-
oring many dainty preparations and is
made in a similar manner to kirsch.
wasser, from very fine, deliciously-
favored variety of cherry. 1t is bit
more troublesome as great care must
be taken to preserve the favor.
CHERRY SOUP.
Take n quart of dark red or black
cherries and bottle OF claret or red
wine and twice as much water as
wine; half cup of pearl sago a few
slices of lemon and stick of CHINA
mon. Cook all together gently for
thirty minutes. Sweeten Just enough
to make it palatable 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, Murellos
and white cherries mixed make apretty
salad. Remove the stones from the
cherries as carefully as possible and
fill them with peanuts, filberts, chop
ped English walnuts or almond paste
Separate and wash a bleached head of
lettuce. Wipe each leaf dry and fill
with cherries, sprinkling little finely
shredded white celery over the fruit
Now arrange these nests in mound
shape on pretty salad dish and when