Evening star., 1915-05-31

ripe, juicy cherry eaten from the
stem Is so good that it seems almost
shame to disguise or change its taste
or texture by cooking and by the addi-
ton OF other foods and havors. But
even ripe. juicy cherries might become
monotonous eating if they were too
often served. So in cherry season the
clever cook will resort to some of the
following ways of presenting TINS
abundant and inexpensive fruit to the
family to which she caters.
10 begin with, always serve cherries
fresh. whether they are served raw or
cooked. If too many cherries are
bought to be disposed of while they are
fresh. can the superf1uous ones while
they are still firm and sweet. Nothing
loses taste and quality more quickly
by standing than does a cherry.
Cherry Pie.
Cherry pie cannot, in spite of the
assertion of the old rhyme. be made
'quick's a cat can wink its eye" But
it is so delicious that it is worth max
ing, nevertheless.
The kind made with stoned cherries
is much pleasanter to eat. Stone the
and save all the juice that comes from
them. Sweeten according to the sweet
ness of the cherry. The English meth
cd is to make the pie of unstoned
good pie results from a combination of
two methods pie without a lower
crust and with pitted cherries. Line the
sides of a deep dish with rich crust,
fill the dish with cherries around an
inverted cup. in which the juice will
gather instead of boiling Dver the
sides. Sugar to taste and cover with
crust. Bake brown and serve cold.
Cherry Tarts.
Cherry tarts are delicious, too. To
make them bake tart shells of pie
crust, moderately rich. Stew sweeten-
ed pitted cherries just enough to cook
them through. Just before serving put
the cherries in the tart shells and top
each tart with a spoonful OF whipped
cream.
Cherry Dumplings.
Here is a recipe for good cherry
dumplings. It is possible to make these
dumplings with a plain biscuit dough,
but this suet dough is perhaps better.
Allow one ounce Of finely chopped suet
to each cup of -four. To each four
cups of -four add a teaspoonful each
of salt and baking powder. sift ana
then work in the suet with two silver
knives. Mix with cold milk to st:n
dough and roll out on board Cut
the dough in squares and In the center
of each put a pile Of sweetened cher
ries. Pull up the edges of the dough
and form each dumping into pail
and steam for about an hour. Serve
with cherry sauce. cream or hard sauce.
Cherry Sauce.
Cream a tablespoonful Of butter with
tablespoonful of cornstarch and heat
until slightly brown. Then add two
cupfuls Of stoned cherries. a cup Of
sugar and a cup of water. Simmer
until the cherries are cooked soft. Rub
through a fine sieve and serve. A little
lemon juice may be added to give
tarter flavor.
Cherry Roly-Poly.
This is an old favorite among cherry
desserts. Make a rich biscuit dough
or the suet dough already described
and roll 1t out in a sheet half an inch
thick. Spread it with stoned cherries,
sweetened to taste, and little butter.
Put in a buttered dish or a mold and
steam for two hours. This. because II
is bigger. takes longer cooking than
Serve with sauce, either cherry or hard
sauce.
With Ice Cream.
Put vanilla ice cream in dessert
glasses and over each portion pour sew
eral tablespoonfuls of cherry sauce
made by pouring a cup Of granulated
sugar. melted in a double boiler. over
two cups OF stoned cherries. Pour the
sauce over the ice cream as soon as 1t
Is made, or else after 1t has been thor
oughly chilled
Cherry Salad.
Diced fresh pineapple and pitted cher
ries. served on crisp, white lettuce
leaves with a dressing made of three
parts Of olive oil to one of lemon, fa-
vored with salt and paprtka. make a
tempting salad in cherry season. An
other good salad is made by stoning
cherries and making each of them the
nucleus of a small ball of cream cheese,
which has been mixed with chopped
nut meats Serve three or four of these
balls on each plate, with crisp lettuce
and French dressing. Cherries and
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