Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1903-07-03

Marquette BullulHS, SIHCdSo' an
rights reserved by Banning Co., Chi
cago).
The Cultivated Cherry.
Although we have numerous species
of native cherry, these are indeed very
humble cousins to the perfect fruitage
of the newcomers, introduced from the
old world gardens. Swift growing and
perishable, they are among the choicest
offerings Of that little baggage, sum-
mer's daughter plenty"
The old-world gardens have given us
the Ox-heart, the Duke, B1garoon'
Morello and others, and all take kindly
to our soil and flourish like native.
OF the varieties found in our markets
we have the sour, which on account OF
its strong acid is more suitable LOT
Jelly than to be eaten in any other
form. The rather sour is used chlelly
for cooking in various ways. TOT
serving fresh and uncooked we nave
the sweet black and the sweet llSnl
red, also the white and red cherry. Inc
cherry-especially the rather tart VII
riaties-makes such excellent pies, des-
serts and sauces because it does not
lose it's flavor in cooking. In TACT 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
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 va
ricties of this truly royal gift of nature
and mans care combined.
In France and Germany the rherry
is n staple article of food among char
ooal-burners and wood-cutters, and
thew enter largely into soups. The
German liquor kirschwasser 8 is made
from cherries. Ripe wild cherries; are
stenmed and then bruised without
breaking the stones; then allowed to
ferment; then the kernels bruised and
thrown i'm and the whole distilled. ..-
A fine, more dclicately Favored va
riety Is used in like manner to make
Maraschino, using only the finest sugar
and taking 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 va
rieties, stone them with quill, being
careful to keep the cherries in gooC
shape. Pour over them little wine
and let stand in a cold place for an
hour. Then arrange on n dish witt
crisp tender lettuce leaves, poui
French dressing over them and Serve
at once. Whipped cream may bt
served instead of the French dressing
in this case marinate the cherries witt
a little lemon juice and oil.
''''" JeiIied Cherries.
Make a sweet gelatine jelly, using
the red cherry juice instead of no
water. Stone solid white or wax cher
RES with q quill; decorate plain mol(
with a design in cherries and pour il
lust enough jelly to hold them in place
and when set pour in cherries and jell!
enough to fill the mold, then set away
to harden. Turn out and heap whipped
cream around it and serve.
Cherry FIawn.
Put two pounds of pitted cherries il
a preserving kettle with half pnunt
of sugar and water enough to Keel
from burning and cook gently !uni
cherries are tender, than strain on the
syrup into another pan and put II
about q third of the cherries and cool
until syrup is reduced until it VIII fal
in sheets from the spoon. Line sinai
low round cake tin with puff paste, pu
in the cherries not crystallZed, Sprca'
a piece of buttered paper over the to-
and bake forty-hve minutes. Have ;
round piece of the puff paste bake'
separately to cover when the flaWn j
done: lay this on top, dust with pow
dered sugar, spread the crystallize'
cherries over it. with the syrup, ant
serve.
Cherry RoIy Poly.
a rich light biscuit crust may b
used, but. the beef suet paste is best
Roll this out and spread with pitte'
cherries, sprinkle plenty of sugar owe
them, roll up the paste, folding over a
each end to keep in the juice. If sue
crust is used fold up the roly-poiy il
cheesecloth and boil or steam it.
nav be baked il a biscuit crust
used. serve Will Chilly S'thNt vi
hard sauce colored pink with cherr
Juice and decorated with candied cher
ries.
Cherry Sponge.
Put half n package of gelatine
soak i'm half a cup of cold water. Ster
a quart of cherries. Put cup of bon
ing water and n cup of sugar in
saucepan and boil five minutes; the
pour over the cherries, cover ana lt
cook for ten or fifteen minutes the
rub through coarse sieve. DlssoiV
the gelatine over hot water and the
stir 1t into the cherries. Set in i6
water and when the mixture begins
thicken fold in the whites of three egg
beaten to a stiff white foam and be-
the whole until it is stiff and foam.
Turn into a mold and set away in
cold place.
A Rich Cherry Pudding.
Place half a cup of butter in
warmed basin and beat to creal
adding the yolks of six eggs. one ut
time, and then beat in two-thirds OF
.,,,> 80 ,>o,yJara1 Snpar When 1t