The Savannah morning news. (Savannah, Ga.) 1900-current, 1903-06-07

VANNAH MORNING n
beaten egg and Y cupful mixed cherry
and lemon Juice, beating constantly.
Tapicoa Cherries.-Wash / cupfuI of
pearl tapioca through several waters.
cover with cold water, and soak over
night In the morning put over the
fire in a double boiler with l point of
boiling water and simmer slowly until
the tapioca is perfectly clear. Pit tx
pounds of sour cherries, stir with the
boiling tapioca and sweeten to taste.
Take from the fire. turn into the dish
from which it is 10 be served, and set
away TO cool. Serve cold with cream.
This receipt makes enough for eight
persons.
/ Cherry Charlotte.-Pit fresh cherries
to make a quart, sweeten. and put in
a basin on the back of the range to
heat. Butter some slices of light stale
bread, first trimming off the crust.
Butter a pudding dish, and At a layer
of buttered bread on the bottom. Pour
over it some of the hot fruit. Repeat
until the dish is full. Let il stand I'M
til thoroughly cold with a weight on
the top. Turn out and serve with
cream.
Cherry Pudding. This is easily made
and proves as satisfactory as many a
more elaborate dessert. Put pitted and
sweetened cherries an inch or so deep
in the bottom Of a buttered pudding
dish and cover with the following mix
ture: One cupful of sugar beaten to a
cream, with 2 tablespoonfuls of butter,
egg, l cupful of milk, cupfuls of
-four and teaspoonfuls of baking pow
der. Flavor with a bit of nutmeg or
lemon. Bake. turn from the dish, and
serve with warm, sweet sauce.
Picked Cherries.-Boil together one
quart of vinegar, two pounds of sugar,
one-haf ounce each cinnamon, cloves
and mace, the spices being tied in a
thin muslin bag. Pour this while
scading hot over five pounds of large
perfect cherries on the stem, and seal
Cherry Vinegar.-Put two quarts of
cherries in a large earthen bowl, mash
slightly and pour over them one quart
of vinegar. Cover and set in a cool
place for two days Strain through a
muslin bag, and to each pint of juice
allow three-fourths pound of sugar
Place over the fire and scald for fif-
teen minutes. Strain. set aside if
teen minutes to cool, and then bottle
Diluted, this makes a refreshing sum-
mer drink.
Cherry Punch.-Stem and pit three
pounds of cherries, saving the pits to
cook with the cherries in three quarts
of boiling water. Cover and set on
the back of the range, where they
should be allowed to simmer slowly
for two or three hours. Turn into a
inIlN hap and ALLOW tbaY1n dr;y
all the juice has passed through that
will without squeezing. Make a syrup
OF three cups of sugar and the same
amount of water, boil ten minutes, add
the cherry juice, cook five minutes
longer, and put in cold place. Serve
with little cracked ice and two or
three fresh cherries in each glass.
Cherry Salad is made in various
ways. 1t may be simply ripe sour
cherries pitted and served with a
French dressing. 1t may consist of
cherries and nuts, cherries and cur
rants, cherries and bananas, or cher
ries and strawberries. 1t may be
dressed with wine and sugar fruit
juice and sugar, or with dressing made
by beating together the yolks of four
eggs until lemon colored and smooth,
adding slowly a cupful of sugar and
oLc- NAH IedSpOOnIul OF SAT-. Have
ready the strained juice of two lemons.
Stir in and pour at once over the
salad.
Cherry Ice.-Bruise a quart of cher
ries with their pits in a mortar
Squeeze through a Jelly bag. and add
to the juice pint of sugar, a pint
of water, the Juice of two lemons and
a winegass of brandy. This juice re-
quires longer to freeze than ordinary
ices on account of the brandy.
Crystalized Cherries.-Select plump
perfect cherries, leaving them on the
stem. Dip first into the beaten white
Ct an egg. then into powdered sugar
and place in a warm oven to dry for
five or ten minutes. Then set away
in a cool, dry place until served.
Cherry Soup is one of the delights of
the season. Cook soft. mash. add suf-
ficient water with a little thickening
sugar and spice. The soup may be
served hot or cold.
If cherries are bought at the city
market remember to wash them be-
fore serving. Dip quickly into cold
water and shake we'll or pat dry with
a soft piece of checsecloth Serve on
a bed of their own leaves