The Washington herald., 1913-06-26
INTERESTING PAGE FOR WOMAN AND THE HOME n-ss@@&a
The Magic of the Cherry
BY LIDA AIsfEs WILLIS.

with the cherries, stenimed and seeded.
sugar them according TO taste and acid
ity of the cherries, adding little corn
starch, mixed with the sugar, to thicken
the juice, not more than a teaspoonrul.
Add half a cup of water; wet edges OF
the paste; fasten on the cover by lightly
pinching the edges. Flour Cloth and
place over top of bowl. lie stout
cord around the outside OF the ciotn
below the flare of the bowl. bring cor
ners of the cloth up and tie them on
top OF the bowl. so you can INT the
bowl in this manner. Place IL in pot OF
rapidly boiling water with wire stand
under the bowl do not allow the water
to stop boiling. II the water dlminisnes,
add more actually boiling water from
another kettle kept ready. II the pud-
ding is not large or too rich and is kept
boiling every minute, with plenty OF
water at the start, two hours should be
sufficient, and It need not be opened
until the end OF that time. Tnen some
prefer to uncover 1t and set at once IN
a hot oven for ten or twenty minutes
to dry out and avoid possibility OF It's
falling a little.
Cherry Roll.
As this is a great favorite, We must
give one Of the well-tried recipes. Early
in the morning stem and pit box or
cherries, cover with a cup OF graduated
sugar. and let stand until ready TO use.
Sift pint of flour again after measur-
ing; add two teaspoons baking powder
and one of sugar; also pinch OF salt.
Rub in tablespoon butter or lard. Use
about two-thirds of a cup Of milk to
mix to a soft dough. Roll out into an
oblong shape about half an inch mi
thickness. Spread with butter. Then
drain the cherries. reserving all the juice
for the sauce. Place them on the dough
and sprinkle over them two tablespoons
OF sugar mixed with a little flour or
cornstarch. Roll up closely, pinchlng
the ends of the dough so the juices will
not escape. Place in a buttered pan and
bake IN a moderately not oven for thirty |
five minutes. Add sufficient water to
the juice 10 make a cup ana naIr or
sauce. Thicker with a tablespoon of
cornstarch moistened with cold water.
Stir in three level tablespoons sugar ana
boil for three minutes.
Cherry Bread Pudding.
Butter a deep puddIng dIsn ana MI
with alternate layers OF Morello cherries, 1
stoned. and sugar generously, and but
tered slices OF bread. Pack in ice and
salt long enough TO half freeze the mix
with rich cream.
Cherry Pudding.
Measure one and half cups of flour and
mix with teaspoon of baking powder.
Make into a soft dough with two beaten
eggs. one tablespoon melted butter, and
A cup of milk. Spread out on a we'll
buttered baking pan and spread thickly
with two pounds OF pitted cherries, press
,lrl1
thickly with granulated sugar and bake
for twenty minutes in a quick oven.
Serve hot with cream. or stir the cherries
into the dough made soft as a thick
batter and steam in a Toured cloth or
mold for an hour.
Cherry salad.
Fill crisp lettuce hearts with the
pitted. and chilled cherries. |
White, red. and black make a pretty
salad. Pour a French dressing made of
the sweetest oil over them and serve. II
you wish to take the trouble, stun each
cherry with little peanut butter and
you have dainty salad.
Shaker Cherry Pie.
On the bottom of a deep pie plate or
shallow pudding dish. put half a cup
sugar On this sprinkle an even layer of
fresh soda crackers, rolled fine. On this
a cup Of pitted cherries with tiny bits
Of butter. Then another half cup of
sugar, cracker crumbs and cherries. Add
a cup of cold water. cover with a thin
layer of pie crust. pricked well with a
fork. Bake thirty minutes in a moder-
ately hot oven.
Cherry sheriff..
Mash two quarts of ripe red cherries,
breaking some of the stones and chopping
he pits fine. and adding to the fruit.
twenty pits will give an agreeable flavor.
Let them stand in a cold place for about
.wo hours and then rub through an agate
and add to a cold syrup made
'f one pint OF sugar and pint of water
boiled together for five minutes Freeze
n usual manner.