Albuquerque morning journal. [volume] (Albuquerque, N.M.) 1903-1926, 1910-07-06
KITCHEN KLATTER
The Transitory Cherry.

Says Thoreau. Eating cherries is
a bird-like employment Well, the
lure of the tempting pericarp" is
acknowledged, and it tempts human
kind just as surely as it does bird
kind In tiny baskets they adOrn the
exquisite breakfast OF luncheon ta-
bic, but the fruit At its superlative
best is enjoyed from the tree.
Someone has called the cherry the
flame OF summer. The green of the
year, the white of the year have
been; the cherry ushers in full sum
mer time. This fruit has furnished
poets with metaphors and lovers with
SMILES, but of late seems to have
fallen from that high service to more
prosaic uses. Today it has come into
its own, a food ornament a perfect
jewel of color. and as a delicacy. The
cherry solitaire crowns creams and
cakes, and floats in liquids many. 1t
tips our sundaes. and meringes,
adorns our grapefruit and hobs in
our lemonade. In larger quantities it
lends its pleasant flavor to ices,
creams n frostings, and the uni
versally favored cherry pie.
There is an ancient superstition
that cherries and milk are a combin-
alton that win insure speedy death.
AAAhA EiiAAi btNE aid 6A 10 nav |
been tortured with q most terrible
uncertainty when, surresptitiously.
they have gorged themselves with the
robins perquisite or the later coming
choke cherries. and have then had
bread and milk presented to them as
their sole choice of evening meal.
From a feeling of wish-I-dared to
what-do-I-care. they have proceeded
to gather the Truit of hidden
branches, possessed with that same
eerie uncertainty about the future |
which a boy may have when he
courts death with o giant firecracker.
Mothers have suffered from frightful
apprehensions in cherry time.
Preserved cherries are among the
most delicious of all the put up
and are as serviceable for pics
and buildings as any there are, If one
to extend the cherry flavor in
way. The cooked cherry is de-
and considerably less sugar is
required for it than for preserves. To
candy cherries requires a good deal
more care than most domestic man
ayers can take, but some think it
worth while, since the product has
more flavor han those that are arti-
,les OF merchandise.
To preserve cherries a level meas
lre OF sugar to d heaping measure of
cherries is a reliable portion. Twenty
% thirty minutes is about the time re-
for cooking them. The old
fashioned long cooking was not nee
assary and deprived them of their
beautiful color. Cook and skim the
first before adding the cher
les slowly.
Cherry Puff.-One and one-half
. - - a-1 l.lg -
ipoons Of baking powder, one-half
easpoon of salt, three-fourths cup of
milk. Put a spoonful Of batter in
mold. then q spoonful of cherries. ,
hen a spoonful of batter. Cover :
With oiled paper and steam twenty {
Sauce Thicker liquor i,
rom cherries with a teaspoon of I
and add a little butter I
nd vanilla. =
Steamed Cherry Pudding.-One-
Ialf cup of sugar, one egg. small Q
iece Of butter size of walnut. one 3
cup of milk, add flour and bak- i
powder. When all are mixed to- +
ether into a light soft batter pour q
lto cups; one layer of dough, then a y
Eyer of cherries. another layer of
ough. and one of cherries. leaving n
herrics IN top. Sauce-One-half I,
up OF sugar one tablespoonful OF n
our, a little butter, and h juice y
ON the cherries. when all are IN
ell mixed pour boiling water over 4
and stir until creamy. v
Cherry Pudding.-One cup OF SUI u
ar, ms tablespoon OF butter. three n
of "A cup of milk, one egg well
two and a fourth cups of
our, two -teaspoonfuls OF baking r
owder. Lastly add one cup Of cher f
es With juice strained off. Sake in
oderate oven. Sauce-Three-fourths
ip OF sugar, one tablespoon flour.
ne cup boiling water. Cook until il
lickens. lake from stove and add a