Evening star., 1903-07-07
Table and Kitchen.

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A Chapter on the Cultivated Cherry.
Loved of the maraudng bee and climbing
In their tops the robin swings and sings
his joy.
Although we have numerous species OF
native cherry. these are indeed very hum
hls cousins to the perfect fruitage OF the
newcomers, introduced from the cid world
gardens. Swift growing and perishable,
they are among the choicest offerings of
that little baggage, summers daughter
plenty"
Nothing certainly can be more charm
ing to the sight than the cherry tree when
its blossoms bursts forth, Transforming
it into a huge. white. fragrant bouquet. as
though nature presented the compliments
Of the season and invitation to the grand
fruit festival soon to open.
No wonder the swift bee, the merry
robin and the adventurous boy halls with
delight the putting forth Of the starry
white blossoms which promise those en-
ticing drops of luscious sweetness Some
glowing with red blush on each side, others
kissed redder still by ardent sun and SEEM
ing like drops of crimson wine as they
cluster. half hidden meath the brilliant
green leaves The old world gardens have
given us the ox-heart, the duke, bigaroon,
morello and others. and all take kindly to
our soil and flourish like a native. OF the
varieties found in our markets we have
the sour, which on account of its strong
acid is more suitable for jelly than to be
eaten in any other form. The rather sour
Is used chiefly for cooking in various ways
For serving fresh and uncooked we have
the sweet black and the sweet light red
also the white and red cherry. The cher
ry-especially the rather tart varieties
makes such excellent pies, desserts and
sauces because it does not lose its flavor
In cooking. In fact. the heat and addition
of heat and sugar seems to strengthen their
appetizing flavor. Fourteenth century
cookery in England employed cherries in
many ways; they were then called chyryse,
and we find in some old books that our
supposedly new cherry soup was a very
common preparation in Saxon times. The
kentish cherry orchards of King Henry
VIII were justly famous in their time. and
no doubt from this source came several OF
our choicest varieties of this truly royal
gift of nature and mans care combined.
III France and Germany the cherry is a
staple article of food among charcoal burn
largely into soups The German liquor
kfrschwaSSer is made from cherries. Ripe
wild cherries are stemmed and then bruised
without breaking the stones: then allowed
to ferment: then the kernels bruised and
thrown in and the whole distilled -
fine, more delicately favored variety
is used in like manner to make Maras-
chino, using only the finest sugar and tax
ing great care to preserve the flavor. Other
kinds are used for the manufacture Of
other kinds OF liquors.
Cherry Salad.
Take the sweet red and white varieties,
stone them with quill. being careful to
keep the cherries in good shape. Pour
over them a little wine and let stand in a
cold place for an hour. Then arrange on
a dish with crisp tender lettuce leaves, pour
French dressing over them and serve at
once. Whipped cream may be served in
stead of the French dressing: in this case
marinate the cherries with a little lemon
Juice and oil.
Jellied Cherries.
Make a sweet gelatine Jelly using the
red cherry juice instead of hot water. Stone
solid white Of wax cherries with a quill;
decorate a plain mold with design in
cherries and pour in just enough jelly to
hold them In place, and when set pour in
cherries and jelly enough to fill the mold,
then set away to harden. Turn out and
heap whipped cream around 1T and serve.
Cherry Flawn.
Put two pounds Of pitted cherries in a
preserving kettle with half pound Of
sugar and water enough to keep from
burning and cook gently until cherries are
tender: then strain of the syrup into an
other pan and put in about a third Of the
cherries and cook until syrup is reduced
until 1t will fall in sheets from the spoon.
Line a shallow round cake tin with puff
paste, put in the cherries not cryStallized.
spread a piece of buttered paper over the
top and bake forty-five minutes Have a
round piece of the puff paste baked sepa-
rately to cover when the fiawn is done;
lay this on top. dust with powdered sugar.
spread the crystallized cherries over it,
with the syrup, and serve.
Cherry Roly Poly.
A rich light biscuit crust may be used.
but the beef suet paste is best. Roll this
out and spread with pitted cherries. sprin-
kle plenty of sugar over them. roll up the
paste, folding over at each end to keep in
the Juice. If suet crust Is used fold up the