The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1902-06-08

er. or If you have no steamer you can
pat them in a deep baking pan with
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
Cherry Tapioea.
Soak one cup Of pearl tspioca in two
cups % cold water until all the water IL
absorbed Turn the juice from a pint Of
canned or freshly cooked cherries and
pour 1t over the tapioea: cook half an
hour; then add the cherries and a little
grated nutmeg Turn into a mold and let
Il stand on ice until # stifens. then turn
out aud serve with whipped cream.
Cherry Toast
Cut thin slices OF stale bread into
rounds and butter each one lightly Put
in a quart OF cherries; crack a few Of
the stones and add the kernels 70 the
fruit. Add a half cup Of water and
stew the fruit. Add sugar enough 20
suit taste; then. while hot. pour over the
toast in alternate layers OF toast and
fruit- Set away in a cold place until
ready 70 serve a moringue may be put
over the top and slightly brown in the
oven.
Cherry Diplomatic.
Slice thin some stale white cake and
dip IL into cherry or orange juice and
line plain brick mold. Then put in
layer or plain white ice cream: then a
layer OF cherry ice. then a layer Of
candied cherries then another layer O,
cherry ice and then OF esafied cherries
and then a top layer Of the plain cream.
and cover with the SLICED cake. Cover
closely and pack IN ice and salt and let
stand several hours.
Cherry Blanc Mango.
Soak hair a package ~ gelatine IN
half CUP Of cherry Juice. Have a quart
OF stewed cherries sweetcned 10 taste
and pitted. Dissolve the Eelatine IN the
hot syrup. add a ieaspoonful ~ lemon
Juice and a little a. the finely pared
lemon peel. pour into a mold which has
been wet with cold water and set away
TO harden. Turn out ard serve with
whipped cream.
Boiled Cherry Pudding.
Beat three eggs light without separaf-
ing: add a pint Of milk. SIT two tea
spoonfuls OF baking powder and half
toaspconful of salt n "a little less than
quart OF sifted -four. stirring 70 a smooth
batter. Add a tcaspooufui n melted
buttey. Beat thoroughly end then stir n
point Of cherries. stoned and drained
free from juice snd wen Toured Turn
into well butrered pudding dish or mold
an old-fashiored pudding bag scaids-i
and Toured and cook Ia a kettle 81 bon-
ing water Tor three hours Keep the wa
ter boiling coatiausiiy or the pudding
viii be heavy II cooked iu a mold or
dish. the water must not be deep enough I
70 bou over the puddIuE y N bag
there must be sufficient water - keep
the pudding from ;oscbing The bottom 4
% The kettle. Served with hard or 4
foamy sauce
Frozen Cherries.
Take tao pounds r st1aed cherries. &
Add e them two pounds q snesr Take I
q snail uDsntify x The Ferneis ard +
pound them 70 paste. fis tbera loosely .
Ga piece u uussin ard pnt theru ir 4
with gre cherries. - al stand f5r hsif 4
an hour. then adj aaarf Of slater ard .
stir unfll all ~ To sugar r. dissolved .
Remove TIE kernels ard turn TIE mixture
xlth freezer ard freeze zlfheas sslr-
rng. Serve with uefingue sssce Make
the merilgue Sc ,snsi zay ard zhen
beafeu stin and ahiss vnsp r. xradaaiIr
q few fstfssrooafaIs - thlek swest
crearp- Serve fte fcs Sc glasses. ans
sosT tise safsee over q. putfing osnfisa
cherry ~ tor
White Cherry sherbert
stem ard rl1 8 Qgarl ~ GsFr4 wefs
ripe CHERRIES PAT thesa 81 3 mortar sns
pound fiia.eieatig hard - crssh shs
stones LII staa1 ter rziaasss thsa
strata fhe 5.slee isto ttf freezer Fssf she
eherrfgr1iD iate preseTsiez krtt5e pifh
= c1p - eeE8T and cup - naser ED
'eosi g rev -ingses 30 szfrarz TIE Hsfa-
% re kerasis. tnsa Tsb sse ehefsr palr
,sroDEh sis7s into srcfhrr aanreran.
ed car - aater sa6 csp - sskas ard
a1.i fsT FalnnssF fsfa ~ eeef before
aa1ine 81 DE s1lcs sr.1 ro1r.as frs- fs4
freszsT ard frssze. fhsa rflr IN
-rersaEss maar WIN rfstes ~ tse sxss
.ssfsa - frefh ssS tze safza sarge.
sr-anfsis = powsersl ssrsr fs~
= oese eterrfss -as 30 sflr-~s iasz ses
shsTkef sbea srozsn