Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1903-07-11
Some cherry Receipts.

CHERRY SALAD-One-half cupful eacn
OF timely chopped celery and Enghsh VA, Wsal
cherries. Mix lightly together, and pour
over a dressing made as follows: beal
the yolk of two eggs until light. and ada
gradually half a cupful of powdered sugar
and two teaspQonfuls of salt Then sur
In thoroughly the juice of a large lemon
Serve very cold in crisp lettuce cups
CHERRY BISCUITS-Make rich hak
ing-poWder biscuit dough, and stamp OUT
rounds of paste three inches in size with
a sma ller-sized cutter, stamp in the CEN
ter of each a mark fourth of an inch
deep Brush lightly over the tops with
milk and bake to n delicate brown Wnen
marked spaces, butter quickly, and M
with sweet, pitted cherries. which have
been literally busted with graduated
sugar Serve at once.
CHERRY BLANC MANGE.-Dip.
mold In cold water. and line it with ilne,
sweet. pitted cherries. then pour IN a
layer of blanc mango. and when partly
cold, add another layer of the cherries
Continue in this way until the mold IS
full, having the blanc mango last, and set
away until firm. When ready TO use,
turn out carefully on Il glass dish. and
favored with lemon.
CHERRY TAPIOCA-Soak four table
spoonfuls of tapicoa in pint of water
over night. In the morning add the juice
from pint of pitted cherries and another
small cupfull of water and cook gently
in q double boiler for Is minutes. Stir In
enough sugar to make 1t very sweet, then
add one pint of ripe pitted cherries, and
cook for five minutes longer. When done
turn out to cool, then set on Ice. Serve
very cold with whipped cream;
CHERRY DUMPLINGS-Make rich
with a small saucer On each put as
many stoned cherries as possible. sprinkle
with sugar, and pinch the edges of the
crust together. Put them In buttered
or for Then
set them IN the oven for ten minutes. and
serve with sweet sauce.
CHERRY PUDDING-Mix well together
three eggs, two tablespoonfuls of soft but
ter. two tablespoonfuls of flour, one pint
of pitted cherries, and one pint of cherry
juice. Bake quickly, and serve at once
with cream and sugar.
CHERRY MOUSSE.-To one pint of
double cream add three tablespoonfuls of
confectioners' sugar. one cupful Of cherry
juice and q drop or two of almond eX-
tract Chill on lee then whip Until stiff TT
pack in ice and salt for two hours.
CHERRY MUFFINS.-Cream one
fourth of a cupful of butter: and add
and ono well-beaten egg. Sift twice to-
gether two and two-thirds cupfuls of
flour. and two and half teaspoonfuls of
baking powder. Add alternately with one
| cupful of milk to the first mixture, re-
| serving one fourth cupful of flour to mix
| with one cupful of pitted cherries Add
| the cherries last and bake in hot, butter
ed gem pans in q quick oven for % min
utes.
| CHERRY PUNCH-Roll together for
| five minutes one quart of water and one
pint of sugar Add one cupful of sweet,
pitted cherries, and let stand for one
time to serve. Servo In glasses with
crushed Ice.
CHERRY DEssERT-cut q plain
sponge cake into round slices a fourth of
l a inch thick MOiStcD the slices with n ii
| the juice that drains from pint of sweet,
pitted cherries. Mix the pitted cherries
with a half a cupful of finely chopped
| almonds and the whites of two eggs
which have been whipped to very stiff
froth with one cunful of powdered sugar.
| Spread thckly over each slice of cake,
and served with whipped cream, This;
makes Il most delicious dessert. but should
be prepared only short time before it is
| to he eaten.
| CHERRY GLACE.-Boil one quart of
Is minutes. then add one heaping tea
spoonful of graduated gelatlnc, When
| cold add the juice of two lemons, the
stiffy whipped white of one egg. four ia
| hleSpoonfulS of sugar and four table
| spoonfuls of whipped cream Put a lit
| tie of this at time into individual molds
| When firm. cover with swcetened, pitted
cherries and another layer of the gela-
tine mixture. Continue in this way until
| the moldS are full. Chill, and serve with
| whipped cream.
FROZEN OBSERVATION-DISCLOSURES a syrup
with one quart OF water and one pint oil
sugar Boil ten minutes, and add one
quart of sweet pitted cherries rubbed
through n colander. Let it get cool, then
turn into the freezer and turn slowly un,
til firm. Repack the freezer. and let
stand in a cool place until time to serve.
| OBSERVATION-DISCLOSURES crush and
drain fine. ripe cherries; add one-fourtf
the quantity of finely-choppcd blanchet
almonds. little lemon juice, and sugar
to make very sweet Gut brown bread
and butter into narrow strips, and spread
the cherries between. Very dainty for {
| 3 o'clock tea.