Evening star., 1903-07-07

z
roly poly In, cheeserfoth and boil or steam
t. 1t may be baked If biscuit crust is
used. Serve. with H4erry sauce or g hard
sauce colored pink with cherry juice and
decorated with candied cherries.
Cherry Sponge,
Put half a package OF gelatfne to soak
in half a cup of cDlEswater. Stem a quart
Of cherries. Put a cup of boiling water
and cup of sugar IN saucepan and boil
five minutes: thenipeur over the cherries.
cover and let cook for ten or fifteen min
utes; then rub throAgh eaahse sieve Dis
solve the gelatine oyer hot water and then
stir 1t into the cherries. Set In ice water
and when the mixture begins to thicken
fold in the whites OF three eggs beaten to
sttf white foam and beat the whole until
it is stifr and foamy, Turn into mold and
set away in cold place.
A Rich Cherry Pudding.
Place half a cup of butter, in warmed
basin and beat to q, cream. adding the
yolks of six eggs. one at time. and then
beat in thirds of a cup, Of powdered
sugar. When 1t is light and frothy add two
ounces of bread crumbs, a pinch Of CHINA
mon and the stiff beaten whites of four
eggs. Take rather a deep pudding dish.
not too large around, and put in first
layer of the mixture then a layer of cher
rfes cooked in a thick syrup and drained.
taking care that the cherries do not lie
against the side Of the basin. Fill up the
| basin with the mixture and cherries and
bake for twenty-five minutes The pudding
may be turned out on heated dish and
cherry sauce poured over it. or it can be
served from same dish in. which 1t is
baked.
| Another Pudding.
Everyone likes the old-fashioned boiled
cherry pudding. Measure three cups of
sifted -four; add two teaspoonfuls Of bak-
ing powder. half a teaspoonful of salt and
sift again. Beat three eggs until light add
two cups OF milk. Make hole in center of
the -four and gradually mix in the liaaid
until you have smooth batter; then mix
half cup of flour with two cups of stoned
cherries and add then to. batter; add two
tableSpoOnfuls of melted butter; mix well
and pour into buttered mold with close
fitting cover or into an old fashioned pud-
ding bag and steam for three hours in the
mold-two and half hours in the bag
keeping the water boiling constantly. Serve
with hard sauce. 49,.
Cherry Mousse.
Stem and pit sweet" perfectly ripe red
cherries; cook in a. syrup until tender and
rub through a sieve. making thick puree.
When cold add one and one-half pints OF
whipped cream to the pulp of two pounds
of cherries. Turn into molds and pack In
ice and salt for four or five hours.
Vinegar Sauce.
Three-fourths Of a cup OF sugar, one ta-
blespoonful of vinegar one tablespoonful OF
flour wet to smooth paste in cold water.
a pinch Of salt and grating OF nutmeg. Mix
well together and pour over all one and
one-haf cups of boiling water Stir and
cook for ten minutes and serve A little
brandy may be added-if you use 1t in cook
ing -
Curd Cakes.
Take a cup each of sugar butter, molass-
es and sour milk, add two teaspoonfuls of
soda, two of ginger, two of cinnamon.
pinch of salt and. sufficient -four to roll
out, cut in small round cakes and when
placed in the pam mark them in squares
with knife. Bake. 3R moderately quick
oven. : ,yY,,,,
Menus.
WEDNESDAY.
BREAKFAsT.
So ylE9 lFE9pis' i s..c.a.
Broiled Trout. mo Eyonnaise Potatoes.
Berry Mtiffins Coffee.
LUNCH
scalloped u rab Meat.
Stured Tomatoes rH-'' ''''
fF"', t: %, pNNsR fea
Vegetable Soup.
Braised Tongue. - oh- New Potatoes
Crearpedi 1Tiirnips.
Egg Sfaw.
Raspberry Y Rgii ST ri a. as,sa cotree @ e. - y
,e..;a be'J.m rHuRsDAY:o'g ss:..'',i . ..-.-
? s,BREAKFAST. 20
csrs., 81 Fruit ga. Cream
Planned Ham. Creamed Potatoes
Waf1es. ae1sEq Maple Syrup
--' LUNCH. -.
Jellied Corn Beef Potato Salad
Corn Bread Tea.
DINNER. .-
Clam Chowder.
Macaroni au Grat;n.
Stuffed. Baked Green Peppers
Shrimp and Orange Salad.
Iced Fruit. Coffee.
FRIDAY.
BREAKFAST.
Fruit
Cereal Cream.
Goldfish Balls. Tomato Sauce.