Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-06-06
F OR CHERRY TIME
A Batch Of Recipes for Drinks
andqPie.
PIcKLEDl AND SWEET
HOW TO MAKE 7oLD-FAsH1oNED
RooLY-poLY.
Other Dishes All the Way From Soup
to Ice and ALI
Good.
Written for The Evening Star by Emma Paddock

|
From the time that a sudden burst o
bloom transforms the bare branches of thu
| garden cherry tree into billowy mass o
fragrance until the last dead ripe cluster
of fruit is cleaned from the topmost branch
by bird or boy the cherry is delight tt
eye and palate alike
| First in the list of fresh fruit desserts
stands the cherry pie A deep tin should
be used for cherry as well as all othel
juicy fruit pies, whose tendency is to rur
over during the baking. Line. with good
crust. put in a layer of cherries, the tart
ones preferred sprinkle generously with
sugar. dust with just a trife Of cornstarch
or flour. wet the rim, with cold water and
| cover with the top crust. Eat cold or hot,
| with sugar sifted over the top. A strip OF
| clean cloth wrung out of cold water and
| bound around the edge of the pie just be-
| fore putting it into the oven will prevent
| the loss of the rich delicious Juice which is
| it's characteristic. The flour and water hold
| the cloth in place until the pie Is baked.
when it can be pulled off without injuring
| the pie. -
Cherry -Poly.-Make a light paste as
for apple dumplings roll in an oblong sheet,
| fill with cherries sprinkle with sugar and
roll closely. folding the ends over to pre-
serve the syrup. Boil in pudding bag for
an hour and half and serve with hot,
sweet sauce.
Cherry dumplings may be either baked or
boiled For the former make light bis
cult crust after the recipe that comes with
the baking powder Roll the dough out a
quarter of an inch in thickness and cut IN
squares large enough to hold several CAer-
ries, stoned not as preferred. Sweeten.
dust with flour. and fold the pastry over
the fruit. tapping the four corners at the
top and pressing down firmly. Place in a
well-greased baking pan and bake in a
moderate oven. Serve with liquid sauce.
For the boiled dumping make a thick
batter Of two cupfus of -four a tablespoon
full of butter and one of sugar, two eggs.
one cupful of milk, OF water, three tea
spoonfuls of baking powder and one cup
full of pitted Cherries Have ready kettle
of boiling sailed water and drop the mix
ture in by tablespoonfuls, taking care that
the water does not stop boiling. Cover
closely and boil, twelve minutes without
lifting the cover. Lift carefully onto a hot
dish and serve at once, with a sauce made
by Dreaming together 9ne tablespoonful! Of
gradually one beaten egg and one-half cup
constantly.
Tapioca Cherries. one cupful of
pearl tapioca through Several waters. cover
with cold water and soak over night In
the morning put over the fire in double
boiler with one pint OF boiling water and
simmer slowly until the tapioca is perfectly
clear. Pit one and oneLhalf pounds of sour
cherries, stir with the boiling tapioca and
sweeten to taste.9' Ta1ai from the fire, turn
into the dish FROM which it is to be served
and set away to cool. Serve cold with cream
This recipe makes enough for eight persons.
Cherry Charfotte.-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 trim
ming off the CRUST Butter a pudding dish
and fit a layer of buttered bread on the
bottom. Pour over 1t some ofithe hot fruit.
Repeat until thetdish is full Let it stand
fIOrr
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 sweet
ened cherries inch so deep in the
bottom of buttered pudding dish and
cover with the following mixture: One
cupful of sugar beaten to a cream, with
two tablespoonful of butter, one egg, one
cupful of milk, two cupfuls of -four and
two teaspoonfuls of baking powder. Fla
vor with bit of nutmeg or lemon. Bake,
turn from the dish, and serve with warm,
sweet sauce.
Picked Cherries-BoiI together one quart
of vinegar two pounds of sugar one-half
ounce each cinnamon, cloves and mace, the
spices being tied in thin muslin bag Pour
this while Scalding hot over five pounds of
large, perfect cherries on the stem and
seal
Cherry Vinegar:-Put two quarts of cher
ries in 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-quarters of a
pound of sugar. Place over the fire and
scald for fifteen minutes Strain set aside
fifteen minutes to cool, and then bottle
Diluted, this makes a refreshing summer
drink. r,t
Cherry Punch.-1tem 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 10
simmer slowly for two or three hours Turn
into jelly bag and allow them to drip
until 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 a
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 pittad
and served with a French dressing. 1t
may consist of cherries and nuts cherries
and currants, cherries and bananas, or
cherries and Strawberries. 1t NAV be
dressed with wine and sugar, fruit juice
and sugar, with a dressing made by
beating together the yoks of four eggs
until lemon colored and smooth, adding
slowly cupful of sugar and a half tea
spoonful of salt Have ready the strained
juice of two lemons. Stir in and pour at
once over the salad.
Cherry Ice.-Bruise quart of cherries
through jelly bag. and add to the Juice
pint of sugar pint of water, the Juice of
two lemons and wine glass of brandy.
This juice requires longer to freeze than
ordinary ices on account of the brandy
Crystallized Che1ries.-4Select plump. per-
feet cherries, leaving 3fhem on the stem.
Dip first into the beaten white of an egg,
then into powdered sugar, and place in 4
warm oven to dry for five or ten minutes.
Then set away in a cool, dry place until
served. 81,
Cherry soup is one of the delights of the
season. Cook soft. mash, add sufficient
water with little thickening, sugar and
spice. The soup may be served hot or
cold Of
If cherries are bought at the city mar
ket remember to wash them before serv-
ing Dip quickly into cold water and shake
weh or pat dry with Soft piece of cheese
cloth. Serve on bed OF their own leaves.
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