The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1903-07-04
out .and heap whipped crean around It

out and heap whipped cream around it
and serve.
CHERRY FLAWN.
Put two pounds of pitted cherries in a
preserving kettle with half a pound of
sugar and water enough to keep from
burning and cook gently until cherries are
tender; then strain off the syrup into an
another pan ard put in about a third of
the cherries and cook until the syrup is re-
duced until it will fall into shreds from the
spoon Line a shallow round cake tin with
pun paste. put in the cherries not crystal
lized, spread a piece of buttered paper over
the top and bake 45 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 il,
CHERRY ROLY POLY
A rich light biscuit crust may be used
but the beef suet paste is best. Roll this
out and - read with pitted cherries, spri0-
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
roly poly in cheesecloth and boil or steam
it, It may be baked if a biscuit crust is
used. Serve with cherry sauce or hard
sauce colored pink with cherry juice and
CHERRY SPONGE
Put half a package Of geiatine to soak
in half cup of cold water Stem quart
of cherries Put cup of boiling water and
a cup of sugar in a saucepan and boil five
minutes; then pour over the cherries cover
and let, cook for ten or fifteen minutes,
then rub through a coarse sieve. Dissolve
the gelatine over hot water and then stir it
into the cherries Set in ice water and
when the mixture begins to thicken fold in
the whites of three eggs beaten to stif
white foam ard beat the whole until it is
stiff and foamy. Turn into a mold and set
away in a cold place.
A RICH CHERRY PUDDING.
Place half cup of butter in warmed
basin and beat to a cream, adding the
yollzs of six eggs. one at time, and then
beat in two-thirds of a cup Of powdered
sugar. When it is light and frothy add
two ounces of bread crumbs, a pinch Of
cinnamon and the stiff beaten whites OF
four eggs. Take rather n leep pudd1iiss
dish. not too large around, and put in first
a layer of the mixture then layer of
cherries cooked in a thick syrup and drain
lie against the side Of the basin. Eli up
the basin with the mi xttre anu cherries
and bake for % minutes. The pudding
may be turned out on heated dish and
served from same dish IN Which It is
ANOTHER PUDDING.
Everyone likes the old fashioned boiled
cherry pudding Measure three CUPS Of
sifted flour, add two teaspoontuls of hak-
ing powder, half a teaspoonfnl of salt ard
two cups of milk. Make hole III sente' Of
the flour and gradually mix in the liquid
until you have a smooth batter: then mix
half a cup of flour with two cups of stoned
cherries and add them to batter, add two
tablesDoonfuls of melted butter, mix well
and pour into a buttered mold with a close
fitting cover or into an old fashioned pud-
ding bag and steam for three hours in the
mold-two and a half hours in the bag
keeping the water boiling constantly. Serve
with hard sauce
CHERRY MOUSSE.
Stem and pit sweet, perfectly ripe red
cherries, cook in a syrup until tender and
rub through a sieve. making thick PURGE.
When cold add one and half pintS of
of cherries. Turn into molds and pack in
ice and salt for four or five hours.