Omaha daily bee., 1908-06-21
CHERRIES AT THEIR BEsT
seasOnRble Recipes Tested and Choice
for Preserving This Small
Fruit.

Spiced Cherries-This recipe reads as
though II were quite formidable and the
time taken may deter many a house
keeper from putting up cherries In this
way. but II you have ever tasted them
you will not mind the labor or time, for
they are truly delicious. Here are the
quantities: Seven pounds of cherries. four
pounds sugar, one pint vinegar. one-half
ounce ginger root, one teaspoonful Of
ground cloves. two teaspoonfuls of ALL
spice, same quantity cinnamon and one
hal ftesspoonful ground mace. Now for
the making: Put the sugar and Vinegar
on to boil; mix the spices and divide them
in four equal parts and put each part In a
small square of muslin; tie tightly and
place In the sugar and vinegar; when this
mixture is good and hot add the cherries
and bring TO the boiling point, then take
from the fire and turn carefully in a stone
jar. The next day drain all the liquor
from the cherries into a porcelain-lined
Kettle and stand it over a moderate fire;
when boiling hot pour the liquor back in
the Jar over the cherries, repeat this
process for nine consecutive days and the
last time boil the liquor down until there
is just enough to cover the fruit. Take
the fruit from the jar and add to the liquor
aAhu VI AhB NAO NAiOASl ~ q VI civ PhN ~
Jars or tumblers for keeping. II the cher
ries are large 1t is advisable to prick the
skins before splicing.
Cherry Tart-Stone a quart or more Of
cherries and fill a deep baking dish; cover
with sugar. a sprinkling OF flour and dot
with bits OF butter; over all put a thin
pie crust and bake until brown; serve
fresh, but not hot.
Cherry s~alad-Pitted cherries filled with
chopped nuts and arranged on crisp let
tuce leaves. with mayonnaise dressing,
make a delicious salad, and one which
looks attractive in individual dishes.
Cherry Roly-Poly-Sif together one pint
of flour, one-half teaspoon of salt and
three level teaspoons of baking powder.
work in one tablespoon of butter and
moisten with enough milk to make a rather
stiff dough. Place on a Toured board, pat
into rectangular shape, cover with drained
and pitted cherries, sprinkle with sugar,
dredge with flour. roll quickly, pinch the
edges together, wrap the pudding in a
floured cloth. lay it in a steamer and steam
one hour. Serve with cherry sauce.
branded Cherries-It you are going to
brandy the cherries fer commercial pur-
poses II will be necessary to remove the
pits; otherwise, leave them in the fruit,
as many nOuSekeepeTS Cldiu lndt tHS pits
add to the flavor. Be sure that the fruit
is ripe and perfect. Prepare a syrup, al
lowing three pounds OF graduated sugar
to one pint of water; place in kettle and
bring to a boil. being careful to stir con-
stAntly. To this amount of syrup add
nine pounds OF cherries; cook three minutes
from the time the cherries and syrup begin
to boil. Strain the syrup and add a half
cup of brandy to each pound of fruit; add
the brandy, which must be the best. as
soon as the syrup is strained. Then pour
the syrup and brandy over the cherries
and bottle or can.
Canned Cherry Pie-Put the cherries In
a colander and let them d. lain while max
ing the crust. Take the cherries and mix
well with sugar, adding a teaspoonful OF
corn starch. IT prevents the Juice from
boiling out. and when thoroughly mix
the corn starch does not taste.