The Bottineau courant. (Bottineau, Bottineau County, N.D.) 1895-1929, 1915-08-13
CHERRY | SEASON. s.
This b the Time Of Year When
Fruit Is atsIts Best.
MANY WAYS 70 USE II.

Desserts and Salads Can b Made ..
We'll a. Frozen Dainties-ssvsral
Recipes For Uss Of Cherries Given
Below.
Try a cherry dessert with rice for the
children's dinner. Drop large cherries
into a hot rich sirup until they are
heated through. Have some boiled
rice ready and pile the cherries on a
nest Of It on the platter. serving the
whole with whipped cream. Garnish,
II possible, with a few cherry leaves
or two or three clusters Of the dipped
cherries TO which the stems are still
fixed.
Cherry Salad.
Select some firm, ripe bananas that
are not too long. Loosen a strip of the
skin, turn this back with a spoon care
fully. and remove the inside in small
pieces. Allow half a cup Of the banana
to each cup Of cherries. To make the
dressing, take the juice from the cher
ries and mix with lemon and orange
juices to taste, sweetening with pull
verified sugar rs necessary. Pour this
over the salad and put the mixture on
the ice. Just before serving stir the in
gradients together lightly, pack them
into the banana cases and serve on in
dividual plates garnished with cherry
leaves and pitted cherries.
Cherry Betty.
Butter a deep baking dish and cover
the bottom with a layer Of stoned
cherries. Sprinkle the fruit with sug-
ar, nutmeg and cocoanut Add sufn-
cient cherry juice to moisten. On top
Of this spread a layer Of breadcrumbs
and continue in alternate layers Of
fruit and crumbs until the dish Is full.
See that the top layer is one Of bread
crumbs. Cover and steam in the oven
for one hour; then uncover and brown
quickly. Serve hot with sweetened
cream as a sauce.
Cherry Roll.
Sift together two cupfuls Of flour,
two teaspoonfuls of baking powder
and a pinch Of salt. Beat two eggs,
add to them a cupful of milk and a
rounding tablespoonful of melted but
ter. Mix with the dry ingredients to
a light batter and stir in two cupfuls
Of pitted cherries. Turn into q well
creased pudding mold having a tightly
fitting lid and steam for two hours.
Turn out, garnish with cherries and
serve with hard sauce.
Cherries In jelly Mold.
To one pint Of juice drained from
stewed cherries add sugar to make
quite sweet and let it come to a boil.
Dissolve a tablespoonful of granulated
gelatin in cold water to cover, pour
over it the boiling hot cherry juice and
strain into a border mold. Set aside
to become firm; then turn out car e.
fully on a low glass dish. fill the CEN
ter with pitted, sweetened cherries
and heap over all whipped cream.
Cherry shortcaks.
Sift together two cupfuls of -four, a
heaping teaspoonful of baking powder.
two tablespoonfuls of sugar and a tea
spoonful Of salt. Rub in half a cupful
of butter and mix with a we'll beaten
egg added to a half cupful Of milk.
Make the dough soft, roll out about an
inch thick and bake for about twenty
five minutes. When done split care
fully. butter we'll and cover with half
Of the cherries, from which Of course
the stones have been removed. Sprin-
kle with sugar. Butter the top layer,
cover the cherries, sprinkle with pow.
dered sugar and serve with whipped
cream. The cherries should be very
ripe.
Cherry Toast.
Cook a pint Of pitted cherries with
a cupful Of sugar until the fruit Is
tender. Have buttered slices Of toast
ready, pour this mixture over them
and when cold serve with whipped