Washington standard. [volume] (Olympia, Wash. Territory) 1860-1921, 1913-07-04
TASTY "F|XNS" MADE OF CHERRIES

! Probably not one housewife in
hundred appreciates the possibilities in
adding appetizing variety to the home
cooking when cherries are ripe, says
the Arlington Chronicle. The usual
cherry pie and cherry pudding too fire.
quently exhaust the list of seasonable
dishes. The cook who possesses inge
nuity in utilizing fresh fruits will be
able to make the cherry season one OF
perpetual delight to the whole family.
Possibilities are not offered only for
the substantial buildings and pies,
dainty creams and ices, salad and side
dishes for the daily bill of fare, but
also candied and glace cherries, AIDES,
fondants and soufIles for various enter
tainments.
Cherry buildings offer the most deli
cious variety in making the most Of
the seasonable fruit. The favorite
boiled pudding of grandmother's day
was not only delicious and nutritious,
but decidedly economical. Finely
the pudding, and when stale bread had
accumulated this also formed an i'm
portant ingredient in place of flour,
making the pudding lighter and re-
quiring less baking powder or soda.
This substantial dessert may be pre-
pared in quantity when serving har-
vest hands and large dinners. 1t is i'm
portant to remember that two or three
small bags are better than one large
one when the pudding is to be prepar-
ed in quantity. Use stout muslin bags,
so that the batter cannot leak through.
When doubled and ready for stitching
up, the bag should be about four
inches across and eight or ten inches
in length. An important secret of con
struction is to stitch it firmly, on the
sewing machine, across the bottom of
the bag and about three inches up the
side. Then close the remainder of the
side with rather loose stitches that
may easily be ripped out in order to
remove the pudding. These bags may
be used over and over, and should be
plunged into cold water for easy wash
ing as soon as the buildings are re-
moved. One bag will hold ample des-
sert for family of four or six.
To fill one bag of the dimensions
mentioned, half cup of cornmeal will
be sufficient, for room must be allowed
for swelling. Soak supful of stale
bread crumbs or small pieces in sour
milk until soft, add cornmeal and
squeeze with the hand, then beat with
large spoon until the particles of
bread are thoroughly incorporated
with the cornmeal and milk, and the
whole forms a smooth, creamy but
rather stiff batter. Add a pinch of
salt and half teaspoonful of baking
powder. Then beat in a cupful of SUI
gar and one egg before adding the cher
ries. Sour cherries are preferred for
this pudding; they may be stoned or
left whole. The batter, should be left
rather stiff to allow for the taking up
Of the juice of the cherries while
cooking. Allow from two to three
inches of space for the pudding to
swell. When stale bread or bread
crumbs are scarce cupful of -four may
be used instead. When there is no
sour milk on hand sweet milk and
baking powder may be used instead
of sour milk and soda. The water
should be boiling briskly before the
pudding is dropped into the pot and
the boiling must continue constantly
in order to have the pudding light and
tender. Two hours steady boiling is
not too long when cornmeal Is used.
For steamed cherry pudding corn
meal should be omitted and the batter
made either with the milk-soaked
bread crumbs and -four or -four alone.
When there is sour milk convenient
soak one cupful of bread crumbs in one
cupful of sour milk or cream, add two
teaspoonsful of melted butter when
milk is used and one tablespoonful
with rich cream. Beat one egg into
the batter very thoroughly, add half a
, teaspoonful each of baking soda and
salt. Then add sufficient -four to make
the batter stiff, two cupfuls of stoned
sour cherries and heaping cupful OF
sugar. Turn into we'll buttered dish
and steam one hour. then brown slight
ly in the oven until the center of the
nuddinQ IL firm and well DINA whan