The Democratic banner. (Mt. Vernon, Ohio) 1898-192?, 1915-05-11

Though all the fruits, as they
come along, are perhaps at their best
In their natural state, 1t is pleasant to
vary them by serving them now and
then in fancy ways-jelly clad, Gus.
tard covered or peeping from pastry
coats.
The season begins with the straw
berries and cherries. Apricots come
soon afterward, fresh in four-pound
baskets, and as their season is
short one it often passes before one
realizes it, unless one is on the look
out. Apricots make delicious desserts
and very good jam.
Some of the preparatory steps to
the fruit season might be noted. The
housewife should lay in a supply of
new pie plates, square cobbler tins,
and some of the novel ice.cream
molds wbihc are SO simple to use
end add so much to the decorative ef-
feet of the summer ices. There are
also large molds for jellied desserts,
and smaller individual ones for the
same dainties.
| II fruit is to be drained from it's
Juice or the sauce in which it is al
lowed to marinate, it should be placed
in white enameled straner over
white enomeled bowl and put in a
cool place while it drains. The
drained fruit syrups may be used up
in pudding sauces or for summer
drinks, SO that nothing goes to
waste.
Deep Dish Cherry Pie - Stone
enough ripe cherries to make three
large cups, add one cup of sugar and
set to drain. Line deep pie plate
with puff paste, turn in the cherries,
add another cup of sugar and enough
of the drained juice to moisten the
filling slightly. Cover with the top
crust and bake delicate brown.
Serve hot or cold.
Cherry cobbIer-Remove the stones
from enough big ripe cherries to
make four cups. Add two cups of
sugar. Line square cobbler pan
with rich crust, fill with the fruit;
then melt and pour over the fruit a
slassful of currant or strawberry jel-
ly. Bake until the crust is done, and
when cold heap with whipped cream
and serve.
Cherry Ice-Squeeze the juice from
two quarts of ripe cherries, after they
have been heated in a clean enameled
saucepan. This should yield from one
to two pints of rich Juice. Add pint
of boiling water and two cups of
sugar, then stir in two tbalespoonfuls
or corn starch, which has been mixed
in little cold water. Let boil until
slightly thickened; then cool and put
nto the freezer.
Rhubarb Jelly-To three pounds OF
carefully washed and cut rhubarb
add IA cups sugar, the grated rind
OF half lemon, and bring to the boil
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then strain. Add two ounces of gela
tine that has been dissolved in little
cold water, and a few drops of red
coloring. Pour into mold that has
been wet with cold water and sci
away to harden. When ready tc
serve turn the jelly from the mold or
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over the top and heap with whipped
cream.
Apricot Sponge-Peel and CRATE
Fix apricots. Dissolve tablespoon
full of gelatine in a half cup of ho
water and add to it the puree of fruit
with three tablespoonfuls of sugar, ;
half teaspoonful of lemon juice ant
. the stiffiy beaten whites of three eggs
Beat until the mixture thickens, thel
pour into parfait glasses. When Sc
decorate the top Of each glass will
, half of a peeled apricot in which ;
, cherry has been placed.
, Apricot Shortcake-Pare and halv,
|
a deep dish with three cups of suga
and the juice of lemon. Let stan'
two hours, stirring occasionally. Sc
in the sun or warm place. Make al
old-fashioned biscuit cake, and whel
dCne split and butter freely. Drail
the apricots and fill the cake wit
, them; then put on the top layer O
crust and heap with the fruit. Pou
: over it a generous quantity of tn
fruit juice, but save pitcherful t
turn over each portion as served
Plain cream may be used with tn
shortcake, if desired
Strawberry cobbler-Line a squar
cobbler pan with rich crust. Hav
, ready two quarts of large berries tina
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