Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-06-21
Cherries Cam
Be Used for
Many Dishes
They Are Among the
Summer Fruits Which
Are Greatly Improved
by Cooking, Thereby
Being Made Much
Juioier and More
Toothsome and Los
ing None of Their
Freshness.

HERR1ES are among the sum
II mer fruits that are much i'm
proved by cooking. Somehow
~ they lose none of their fresh
ness, and are rendered much
tuicier and moro toothsome by slight
cooking. Here are some recipes that
| make use of them:
Cherry Tapioca.
To make a delicious cherry pudding
soak one small cupful of tapioca in wa
ter over night. In the morning add o
pinch of salt and cook until clear.
Then add butter the size OF an egg. and
one cup of stoned cherries (the sour
cherries are preferable). Add to this
a half cup of cherry wine or little
lemon Juice and sugar to taste. Flavor
with vanilla, and bake until bubbles
appear on the top. Serve very cold with
whipped cream.
Cherry Pie.
Line pie plate with rich pastry
Stone the cherries and fill the pie dish.
Then pour over them four tablespoon
fuls of molasses and dust over all one
tablespoonful of -four. Put on an up
per crust and bake one-half hour in a
moderate oven. When cool dust the
top with a generous sprinkling of pow
dered sugar.
Candied Cherries.
| To make a delicious CONNECTION, wash.
stem and pit one pound OF large. firm
cherries. putting a pound of sugar to
one pound OF the fruit Boil the Juice
and the sugar to a very thick strip
Put the cherries in this strip and
let them simmer-not boii-for ten
minutes. Then set them away in the
strip until the next day. Then take
the cherries out Of the strip and put
them in a deep dish. Let the strip
boil up once and pour over the cher
ries This operation should be re-
peated for three mornings. On the
fourth morning boil the strip almost
to the thickness of candy. dip the
cherries in it and let them get thor
loughlv coated. then place them sep
larately on fiat dishes and dry.
| Cherry Cordial.
Very ripe cherries make the best cor.
dial. Bruise the fruit and mash through
a collander sweeten to taste and boil for
ten minutes and then strain. Boil again
until perfectly clear, skimming off occa-
sionally. To every quart Of the cherry
juice add one gill of pure brandy. Seal
the bottles tightly and keep in cool
dark place until ready to use.
German Cherry Pie.
Make a cherry pie as usual. but omit
the upper crust When almost done.
beat one egg until very light. and add
to it one scant half cup OF rich cream.
Pour this mixture over the top Of the
pie. Put the pie back in the oven and
bake until the custard is set This
makes a very attractive as well as an
appetizing dish.
Cherry Salad.
Here is a delightful recipe that calls
for fresh cherries. For course in
warm-weather luncheon it is very good.
Either the large white or the red cher
ries may be used, and 1t is most effective
to mix the two colors. The fruit should
be stoned without breaking the fruit,
| and in the place of each stone is placed
| a nut meat. Hazel nuts are the easiest
| to use. but any sort will do. The cher
ries should then be spread on lettuce
leaves and used, or they may be stewed
| with sugar, water and little lemon
| juice.
Dried Cherries. ...
| The housewife who has an eye to tho
demands of the following winter, when
| fresh fruit is not to be had in album
dance, will welcome this recipe for dry
| ing cherries. Select the most perfect
! fruit and cut the stems off close. Don't
| pull the stems, as this bruises the fruit
and allows the juice to escape. Now
! spread and allow to dry slowly in q
! cool oven. When thoroughly dry pack
away in boxes and have on hand for
next winter. They may be used when
soaked in almost any of the ways in
which the fresh fruit is used. or they
may be stewed with sugar, water and
I little lemon juice.