Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-09-02

VuSCT10S.
CHERRY SAUCE WITH LAMBS
usurping mint sauce. 1t Is delicious with
slices of roast or praised lamb or with lamb
outlets that have been broiled in paper
cases. Cover pint of sour cherries with a
pint of water, add a half a bay leaf and
two crushed cloves. When the cherries are
soft rub through sieve. Return to the
fire, add teaspoonful Of flour blended in
tablespoonful Of butter, little salt and
paprika, and cook five minutes. stirring all
the time; add at the last moment two table
spoonfuls of lemon juice. Serve hot.
SWEET CHERRY sAUCE.-This. is good
with batter buildings. rice buildings, pun,
and so forth. Cook pound OF cherries IN
pint of water until tender. rub through
sieve, and return to the fire.. Mix heap
Ing Tablespoonful OF cornstarch with nttie
cold water, add four tablespoonfuls of SUI
gar and a tablespoonful of lemon juice Stir
into the cherry juice, and add table,
spoonful Of butter. Serve when the butter
Is melted.
CHERRY TRIFLE-Wash and stem a
quart of ripe cherries Cut in halves and
dered sugar and a tablespoonful Of lemon
Juice. Let stand ten minutes. Take
pretty dish and arrange lady fingers, log
cabin style, on IT, filling in the open space
on top to simulate a roof. Whip one cup
full Of cream until stiff. add two tablespoon.
fuls of powdered sugar and tablespoonful
of lemon juice. Cover the top of the struc-
ture OF cakes and cherries with the cream
and set on Ice to chill. Garnish with a
few perfect cherries
CHERRY MOUSSE.-Cover one table,
spoonful of gelatin with two tablespoon
fuls of cold water, let stand ten minutes
Boil half a cupful of sugar and hall cup,
full of water ten minutes, add the sOftened
gelatin and strain; set aside to cool. whip
one-half pint of cream to a solid froth. whip
In gradually the gelatin mixture as 1t be-
gins to stiffen stir in half a pint of stoned
halved cherries. Pour into mold. bury 1t
In ice and SALT and let stand for four hours
This is an excellent ice, and quickly put
together.
CHERRY FRITTERS-Remove the stems
and stones from some ripe cherries. Roll
each in white Of an egg beaten with a
tablespoonful of water; then in chopped
almonds; dip them one by one In q thick
fritter batter, arrange in a frying basket
and plunge into hot fat. When brown re-
move, drain on blotting paper and serve
on folded napkin.
CHERRY BOuNCE.-To two and a half
gallons of strained cherry juice add one
gallon of strong sugar strip. Into one-hai
gallon of proof spirit put two drains OF Oil
of bitter almonds. one dram OF oil or cloves
and one dram OF Oil or cinnamon. WnsI
the first mixture, put In large Jars, CORK,
seal and let stand at least six months be-
fore using.
CHERRY BATTER PUDDING-Butter
thickly a pudding dish that win hold q pint
and half, fill nearly full with ripe stoned
cherries, pour over it batter made with
three eggs, one cupful of milk and four ia
blespoonfuls Of flour. Beat smooth and
light, adding pinch of salt; cover the mold
and boil one hour and half.
FROZEN CHERRIES WITH MARA
SCHINO.-Stone a quart of rich, ripe cher
piA 70 HON a
a gill of maraschino. Let stand four hours.
Make a rich custard by heating quart OF
cream to boiling point. Beat twelve eggs
without separating. Beat until light; now
pour the heated cream, to which has been
added sugar. in a gentle stream whisking
constantly, cool and freeze: when nearly
done remove the dasher, add cherries, and
beat until finished.