The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1902-06-08
Ways of Serving Cherries
thar Add TO the Attractions
of This Delicious Early
Summer Fruit


stir It in lightly Add a cup OF cherry juice
in which YOU have dissolved a tablespoonful
OF soaked gelatine and half a cup Of strong
lemonade. allowing the mixture 10 cool
before stirring Il into the cream. Stir con-
stantly. standing the basin In cracked ice.
until il begins 10 thicken. then turn into a
mold which has been wet with cold water.
Cover the mold very closely and pack II in
ice and salt for three hours. Maraschino
may be substituted for the lemonade II
you use the wines for havoring. For Ba-
varian creams use cream which f. forty
eight hours old but perfectly sweet. as
they must have a texture as smooth as
velvet
Cherry Triie.-wash and stem a quart OF
ripe red cherries; cut them In halves and
remove the stones: sprinkle with half
cup OF powdered sugar and a tablespoon
full Of lemon juice. Let stand on ice for
ten minutes. On a pretty fat dish arrange
lady fingers or strips OF stale sponge cake
in log-cahin style and I'll the open space
with the sugared cherries. heaping them
up TO simulate the roof Whip a cup OF
cream until stiff enough 10 stand. add two
tablespoonfuls Of powdered sugar and a
tablespoonful Of lemon juice and heap this
over the top of the cabins like snow: set
them on ice 10 get well chilled before serv-
ing. II you grow your own cherries gar
nish the dish with few cherries with the
stems and leaves and the effect will be
very pretty and most refreshing on a hot
day.
Cherry Mouse.-Cover a tablespoonful OF
gelatine with two tablespoonfuls OF cold
water and let IL stand ten minutes or until
all the water is absorbed. Put half a cup
of sugar in a saucepan with half a cup Of
water and stir until the sugar is dissolved.
then boil for ten minutes. add the softened
gelatin and strain into a basin and set
aside TO cool. Whip half a pint Of cream
TO e solid froth and then gradually whip
in the gelatin mixture; stand the basin
over cracked ice or in very cold water
and stir until IL begins 20 thicken. then
stir in a pint OF cherries. stoned and cut
in halves Pour into a mold and cover close
ly and pack in cracked ice and salt and
let IL stand for four hours
Cherry Fritters.-For a dainty little en-
tree for a girls luncheon try these. espe-
cially If you have your own cherry trees
Wash. stem and with a Quill remove the
stones from large ripe cherries Beat the
water until mixed. then dip the cherries
in this, then roll in blanched. chopped al
monds, let them stand until dry and then
dip them one by one in thick fritter bat
ter; put a layer OF the cherries i'm a fine
wire frying basket and plunge into deep
hot fat. Fry a delicate brown and lay
them out on blotting paper TO drain. Serve
them on lace paper napkin and pass tiny
thin-toasted waters with them.
Cherry Batter Pudding-Butter well q
pudding dish which will hold a pint and
half; fill it nearly full with ripe stoned
cherries and pour over them a batter made
with three eggs beaten and added 10 a
cup of milk, and this stirred carefully into
four tablespoonfuls OF sifted -four Beat
to a smooth batter. strain IL you have al
lowed it to get lumpy, add a pinch OF salt
Cover with a plate and tie up in a cloth
and set in a steamer or a muffin ring in a
boiler with sufficient boiling water TO come
half way up the side OF the basin and steam
! from hour and a half TO two hours
Eat with a sweet sauce or rich cream and
| sugar.
Sweet Cherry Sauce-Cook a pound Of
cherries in a pint OF water until tender.
then rub through a sieve and return 10
/ the saucepan and return 10 the fire: add
four tablepsoonfuls OF sugar and a table
| spoonful of lemon juice Mix a heaping
| tablespoonful of corn starch with little
| could water and stir into the cherries. Add
tablespoonful of fresh butter and cook
until clear, then serve hot
! Copyright by ]. B. Pinkham)