The sun. [volume] (New York [N.Y.]) 1833-1916, 1914-06-21
NATURAL FASHIONS MARK 10Th CENTURY PERIOD DRES

"A N-N-
reasonable rates, which allow tho,, xw
used In the preparation of ma,v 80 lug
delicious desserts that were tho Cos,
tne OLD fashioned housekeeper's hear,
Cherry pie OF the homo mado sor, /, .
rsrer delicacy than tho imported food,
such Is caviar and black Cranes ava
artichokcs. At the women's oNchan-n.
cherry pies are obtainablo 10 thov ~.
ordered In advance. and rs sotns "a
them arc made by Southere ana Ns-
England cooks they are very deslr,hi.
There IL nothing difficult or elabora,.
about cherry pie, as the fruit itsAl, -
combination with good pastry and an.
sugar. makes . dish 1T for tho moder,
gods Pie crust is Of course one n, ,Aa
culinary mysteries produced by SOM
cooke In absolute perfection with No
trouble whatever. while others do NO,
seem able to achieve It by any means
Labored work In the Preparation n,
pastry always ruins It. 1t must bo mad.
with light hand, quickness, skin ara
the best 81 materials Old school hou...
keepers still insist on marble slab for
the rolling OF the pastry dough. m.
stone and slab both being cold and IN.
hour finely sifted. Only the best bu,t.,
must no used.
Ice water is used to mix the dourh
and the butter. instead OF being blend.d
into the -four with the hands. shouId
be cut up in It with a fine broad blad.a
knife. Then wooden spoon should h.
used. quick. light action being very NEG.
ossary. Uso the knife and spoon AWAY,
In work rather than tho hands. m.
dough II rolled and hattened, bits Of
butter placed on II: then It is folded
over and rolled again. being busted with
a little flour. When the dough is ready
some place the roll in a refrigerator for
fifteen or twenty minutes before maxi
Ing II into crust. In warm weather even
. longer time may be required.
The cherries are stoned and wssheA
fresh from the ice box when the cruse
n ready. The sour variety when we'll
sugared makes the test pies Ths
sweeter fruit calls for less sugar. A
deep dish Ii best, as there is much iuica
and II can be well filled. as the cherries
decrease in quantity while cooking. II
Is best when cold. with plenty OF whi,s
sugar on top.
Cherry pyramid Is great old time
dish. The fruit Is stoned and wasnea.
A light crust Is made a quarter Of an
inch thick, cut in circle about the siss
Of breakfast plate. Tho fruit Is spread
on this, leaving a half inch edge all
around. Sprinkle well with sugar. Then
mako . second circle Of crust an inch
len In diameter than the first. Place
II lightly over the fruit and turn up the
margin Of the lower piece over the edge
Of this upper ono.
Spread this with fruit and sugar and
proceed until the top piece is about
three inches across Have ready a cone
shaped bag Of muslin ready to AZ the
Pyramid dip II In boiling water, -four
IL inside and draw II over the pile. II
should tie lightly underneath the base
without tightening the pyramid Place
Il carefully in boiling water and cook
for two hours.
A hard sauce can be served with this
sweet. Blend sugar and butter 10 &
cream; then beat the whites OF eggs
stiff and mix in with the creamed mix
ture. Brandy, wine cordial or fiavorins
can be added.
Cherry rolly-poly In made with .
dumping pastry. This calls for quart
Of gfted flour, two tablespoonfuls Of
butter. a tesspoonful of baking powder
mixed through the -four. a tablespoonful
Of salt, two cups Of milk and a quar-, Of
fruit.
Roll the crust about haH an inch
thick into an oblong sheet. Cover
thickly with the fruit and sprinkle with
sugar. Beginning at one end roll up
closely. keeping the fruit neatly inside.
Leave one end free of fruit so that ~
vv,o he "a a., Utoeh
the edges together to prevent the escape
OF the cherries and haste In linen bag
that has been we'll Toured inside. Boil
an hour and half Serve in cross
slices half an inch thick with hard sauce
Lemon Juice and nutmeg add to the
goodness OF the sauce.
A lemon sauce is excellent with all
fruit puddings. and Is often served IN
addition to the hard sauce. For this a
cup OF sugar and half n cup OF butter
are mixed well and a beaten egg added
with tho Juice and half tho grated peel
Of a lemon, also a teaspoonful OF nut
meg. Beat for ten minutes and add
three tablespoonfuls of boiling water.
Put this mixture in the upper part OF
q steamer. with boiling water in the
section beneath. Stir until the sauce
gets very hot without boiling.
Wild cherries mixed with currants or
used alone make a delightful Jelly and
are said to be highly medicinal, good for
tho throat especially. Two-thrds chef
ries. stones included, and one-third cur
rants are the proportions used, with
pound Of sugar to pint OF Juice. Jelly
making. like pie crust, belongs among
tho arts, and pages could he written
and have been. about its construction
without serving the cook who has nos
the diyinA pift NJ produclnC H.