The Washington herald., 1913-06-26

Let us pray that the cherry crop is not
the utter failure some predicted weeks
| ago. II gives the rightly constituted
American a thrill of apprehension to hear
that the chill or blight has harmed the
cherries; or that the frost falls too
heavily on the pumpkin. Such a calam-
ity means distress IL not suffering all
throughout the great pie belt of the
United States Of America. For the heart
Of man rejoices exceedingly and CLOVIS
Ike unto the ruby-red cherry, and mel
lows as the golden yellow globe of glory
that constitute the pies par excellence of
all the pastry tribe. when on the table or
bill of fare appears the magic words
homemade cherry Observation-Disclosures
pumpkin pie
Now, the marauding boy and saucy
robin red-breast do love the cherry. How
both will risk life and limb to secure the
tempting red fruit as it hangs high amid
the emerald-green setting of leaves And
man is only boy grown tall His taste for
pie-especially cherry pie-has not
changed much, II at ALL II Satan had
not wished TO entrsp Eve. too, he would
have offered Adam a luscious cherry
pie. Safe - say that not only would
Eve have been allowed to remain in
Eden, but likewise saved the stigmatism
that has rested upon her even unto this
day-that the woman tempted me and
did eat" For Adam would have de-
voured that pie = the last cherry, II II
were as good as our mothers have made
Is there anything that can surpass a
properly made cherry pie-anything but
the eating thereof:
Not all cherries are Mt for pie-making
1t is safe to select those the robin and
blackbird show rapacious fondness for.
These are rich and juicy. but not too
acid. The sour cherry should be used
for jelly and jam TO serve with meats in
winter. The small. brilliant. red cherry
known as pie-cherTy takes such an ex-
travagant quantity of sugar it is not
popular for pies or desserts. The large,
deep-red fruit is best The white cherry
is the exquisite member OF the family.
and delightful preserved in sirup and
for frozen desserts. II is not common
or plentiful enough in the East to use
FOR common. everyday pie. more the pity.
Cherries st-wed in Sirups.
Steam. wash. and pit quart of cher
r1es and add them to a strip made of
one cup of sugar and half cup of water
boiled for FIVE minutes. Let them boil
i've minutes longer, if they are quite ripe:
ten minutes If they are underripe. These
may be served with boiled rice tor plain
dessert. Most wholesome for children.
Iced Cherries.
very refreshing and attractive way to
serve cherries au natural on a hot, sultry
morning is as follows: Place a clear cube |
of ice in a sparkling glass bowl. Wipe |
the cherries with a damp cloth, but do |
not stem them. Heap them around and |
over the cube of ice interspersed with |
their green leaves and brown stems, if |
you can get them |
Cherry Dun.
Mix pint of flour, four teaspoons bsk- |
ing powder, and one teaspoon salt to-
gether thoroughly. Rub in a tablespoon |
butter with finger tips, and then moisten |
to a soft. fine dough. with scant cup of |
milk. Put two quarts of cherries. washed, |
stemmed, and pitted into a baking dish. |
using stone or earthenware if you have |
one. Casserole will answer nicely. Cover |
with the dough and steam at least three |
quarters of an hour. Serve from same |
dish like pie.
An English Suet Pudding with
Cherries.
The English are adopts in the use of
beef suet in pie crust. puddings. and |
cake. 1t is more wholesome and nutri- |
tious than lard or butter. but il requires |
careful handling TO avoid soggy, heavy |
results, which the English cook never !
has
Get half a pound of kidney suet OF
young beef. Remove ali the skin and |
fiber and chop fine. Mix in a small tea
spoon salt and a scant pound OF flour
Make hollow in the center and add
small cup OF cold water, mixing quickly /
and as lightly as you would a biscuit
dough. Add just enough water to make
a dough that is smooth and firm: not
hard paste. Roll out once TO the thick
ness of half an men. Butter a quart
bowl well and line with the paste, press
ing in every part lightly. leaving it an
inch above the bowl: cut OF with your
kitchen shears what extends above the
inch, and roll this out for the covering
for the pudding. Fill up neapIng rul