Evening star. [volume] (Washington, D.C.) 1854-1972, 1907-06-15
HOUSE
HOLD
lINTS

set the robins and small boys wild with
longing for the gayly dangling red clusters
of tempting fruit
For some forms of bladder and Kidney
trouble the little fruit is almost cure,
while its tonic properties are thoroughly
we'll known. Introduced from Asia into
Italy by Luculus about 30 B. c.: into Eng
land by the Romans 100 years later. and
early propagated In our own country by
graftngs or seedlings from the Wild cherry
which abounds In the middle states and in
Kentucky and Ohio. the cherry has made
friends for Itself all down the line. OF
cherries 1t may be said they always look
well: so much so that poets delight In call
ing upon them to symbolic various fea-
lures of feminine loveliness: the artist dotes
in reproducing them on canvas; the mil
liner In wreathing them about her latest
"confe ctions' in woman's headgear and
last of all. bacteria-malevolent ones at
that-have selected their polished skins as
most enhancing place of residence.
Twelve millions of these pestiferous crea-
lions, according to a learned Cercan chem
list. inhabit the skins of half pound OF
cherries. and an account OF the experiments
in regard to their infection has been trans
mitted to our State Department. DIR. Ehr-
Itch urges that cherries and all other fruits
be peeled or washed before eating.
While robins and small boys seem to sur
vive and grow fat in consuming enormous
quantities of the luscious fruit, even with
out a bath. 1t is well to remember that
cherries should be fully matured and sweet
before they can be properly eaten by any
one whose stomach is at all weak. Their
special type of acidity quickly disorders
both stomach and bowels when underrtpe.
If cooked in a ple, otherwise, they
may be eaten with impunity.
Cherry Soup.
This is a popular Swedish and German
dish, most refreshing on a hot day. Crush
quart OF cherries, add to them the juice
Of two lemons. two level tablespoonfuls
tapioca or Sage and sugar to taste. Sim
mer in a quart Of water for half an hour
then rub through a PURGE sieve. Reheat
add pinch Of salt. then cool and place on
the ice before serving. Save a few fne
cherries to put in the iced soup at the last
This quantity will make nearly two quarts
Of soup.
Cherry Pie.
While sour cherries make far and away
| the best pie. the sweet cherries are not to
be despised. They usually pitted,
though many people like the flavor impart-
ed by the stones. This Is. therefore. a
ma tier Of opinion A deep tin should be used
for cherry pie. the deeper the better. Many
| housekeepers complain that their cherry
pies run over in the oven and much OF the
| Juice is lost. To prevent this waste or
/ nectar, a strip of cotton cloth may be wet
! land pressed about the rim after the pie Is
| all ready to go In the oven, or a paper
| funnel may be inserted in the opening in
1.-THE center of the top crust. to allow for
the escape OF steam. thus relieving the
/, crust from pressure, When the under
crust is spread on the plate. sprinkle light
ly with flour or brush over with white OF
egg. This last the Germans always do In
making fruit pies. Pack full OF the e ,i..
ries sWeetened to taste, dredge little
-four over the top, then put on the upper
crust and seal.
Cherry Dumplings.
These made like apple dumplings and
served with a sauce made OF the Juice OF
the fruit. are delicious
An old-time method is to make a thick
batter. using two cupfuls Of flour. two
eggs two teaspoonfuls butter, one table
spoonful sugar, two teaspoonfuls baking
powder sifted with the flour. one cupfui
water and one cupful stoned cherries.
Drop the mixture by the tablespoonfuls
into boiling sailed water land but few at
time as the water must not stop boil
ing) Cover closely and cook twelve MIN
utes without uncoyering. Take from the
water and serve at once on hot plates 10
make the sauce, cream together a cuptui
powdered sugar and tablespoonful but
ter. Add gradually one beaten egg ana
half cupful cherry juice. beating con-
stantly.
Cherry Butter Pudding.
Beat to a cream a half cupful butter and
three tablespoonfuls OF sugar. Then add
little by little. stirring constantly, four
beaten eggs, a quart of flour that has been
sifted with three teaspoonfus bak ng pow
der and half teaspoonful salt. Add pint
of milk and lastly a quart of pitted cher
ries. Boil two hours in buttered moid,
not allowing the water to stop moment
from its boiling Serve with hard sauce or
cherry sauce.
Cherry Roly Poly.
Sift together two cupfuls flour two tea
spoonfuls baking powder and half tea
spoonful salt. Work into the m xture
tablespoonful butter, and when 1t feels
ssmealy" moisten with milk to a dough
that can be formed. Turn on to Toured
board and shape and pat with the hands
into a long, narrow strip. Over this pour
enough stoned cherries to cover the sur
face leaving an inch uncovered at eacn
edge Sprinkle with sugar press down
into the dough and dredge with -four. Ron
the paste into a roll and after pinchins
the edges together wrap In noureu
cloth. Steam for an hour and serve with
cherry sauce.
Cherry Tapioca.
This calls for pound and half Of sour
cherries one cup pearl tapioca, and sugar
to sweeten. Wash the tapioca in several
waters cover Will COlu waiter sodh
over night Put on the fire with one pint
boiling water and simmer slowly until the
tapoca Is perfectly clear. Stone the cher
ries stir into the boiling tapioca and
sweeten to taste. Take from the fire. turn
into the dish in which it is to be served.
and set to cool. Serve cold with cream.
This will make enough for eight persons.
Cherry Vinegar.
When cherries are ripe don't forget to
put UP some cherry vinegar. Mash slightly
two quarts cherries and pour over them one
quart vinegar. Put in an earthen bowl
cover and set in a cool place for two days.
Strain through muslin bag. and to each
pint LIQUID add three-fourths pound sugar
lace over the fire and boil fifteen minutes,
then bottle and seal.
Cherry jam.
Stone the cherries and allow, after weigh
ing. an equal quantity of sugar. Place in a
porcelain-lined preserving kettle and let
stand in cold place over night. In ths
morning cook until the jam jellies on the
spoon. then turn into pots.
Cherry Catsup.
To each pound stoned cherries allow a
ha