The Barre daily times. (Barre, Vt.) 1897-1959, 1915-07-13
To Save on Gas Bill.

The average housewife spends fou
, times the amount of gas for cooking
meal than is necessary and at the sam
time positively Injuries food values an,
quality of the article she is cooking. T,
get the greatest amount of heat unit
from a gas range the fame should no
! be turned any higher than will give |
perfect blue flame. If the flame show
yellowish red you are wasting gas ant
getting heat that not only smokes anc
smudges your kitchen utensils, but de
creases their longevity to one-half.
The fame should be about one-hali
inch OF clear blue, and after the article
you are cooking has come to boiling
point reduce it to point that will just
keep it boiling. This is equally true in
the oven Invariably the gas is turned
too high for baking and the bread or
| cake is burned. This also means waste
of gas and constant anxiety about the
oven which would not be necessary il
gas were used at lower temperature.
In Cherry Sea son.
The cherry season is such short one
usually that enc must make the most of
it and use them freely as long as they
are to be had. While they are delicious
eaten straight from the hand of nature.
they also make good cooked dishes, says
the Irish World. which may be enjoyed
before preserving and jam making be.
gin,
The big dark red variety generally is
preferred fresh, although the lighter red
ones are equally good for cooked dishes
and preserving. 1t is a good idea to
have recipes for each fruit in its season,
so that not any of the good things may
be overlooked from year to year. IA
fruit soups are deserving of the popular
ity they are getting, suppose the cook
tries this recipe at cherry time, and II
found worthy, add it TO her list:
Cherry Soup--Stem and wash one
pound of ripe cherries; add to them one
pint of water, two sticks of CHINA mon.
ewo cloves and one sliced lemon. Boil
gently until the cherries are cooked;
strain and thicken slightly with smooth
cornstareh: add a pinch of salt and a
tablespoon of sugar. When cool turn
into bouillon cups and chill. When ready
to serve put heaping spoon of whipped
cream on top of each cup with fresh
cherry in the center. The soup is inn
proved by making it OF white wine in
stead OF water, leaving the other ingredi-
ents the same in quantity. Or tea
spoon of good brandy may be added 10
each cup az serving time.
Cherry Cobbler-Line a deep square
cobbler pan with good puff paste and
fill nearly full with ripe cherries that
have been carefully washed and stoned ;
add two full cups of sugar and bake.
When done spread with good meringuc
and let il brown minute in the oven
then serve hot or cold. with or without
cream, according 20 taste. Or little
cherry syrup may be made for sauce.
Aavoring il with any good flayoring liked.
Cherry Fritters Make a good batter
the same as for apple fritters. and add
10 IL one cup OF stoned cherries Fry in
rot fat, drain. sprinkle with powdered
sugar and serve in a napkin hot.
Cherry Pudding Have ready deep
budding dish lightly buttered. Stone
bout FIVE cups Of cherries. draining them
n a little white enamel sieve until need
d. Take a pound OF macaroons that
ire dry enough to roll: then place
aAft " tUtftNf~s turn a AaNfi " i
oons. sugar and dash of nutmeg; re- ,
eat this until the dish is nearly full;
hen add two beaten eggs, half cup Of /
milk and cup Of cream and little /,
anilla hayoring Bake delicate brown. !
Idd = rich deep meringue and serve !
old.
CiWrry Patties Dissolve one heaping
naspoon OF gelatine in one cup Of milk.
b which add three tablespoons Of sugar.
Ihen al y melted strain and cool. Then
"a one cup Of whipped cream. two
tiiy beaten egg whites. half teaspoon
vanilla and four ounces Of stoned cher /.
"a. Stir occasionally until il begins
, set then turn il into fancy cups or
,ses and when ready 10 serve garnish !.
18th a ripe cherry.
Cherry Pie-This l. an old-fashioned
.cipe. Line q deep pie dish with good \
ust and 6il with stoned cherries and :
cup and q half Of sugar Make = lat ),
~ crust over the top and bake well. !,
sfye hot
Cherry Ice-Tske three cups Of ripe !,
.srries and one quart Of water. Cook !,
.nily until the cherries are soft. then
rain. thicken with q little eornstarch
the consistency Of honey. add two -
ps Of sugar. stir until Il is ell smooth. !.
On strain into the Freezer A little red :,
boring sdded improves the appearance. y
Frozen Cherries four Guns q y
oned cherries. add two and = hsh cups
sugar snd lsf stand an hour, then add ~
pint 81 rich milk. the beaten whites -
tuo ercs and q pint Of cream. FresEe =
q serve sifh silver cake.
Cherry sslad-Stone tvo cuTs of chr -
. snd cut ore rips pineapple fns aud = !,
Z them % drain. Dust Nth little
rsr and pour over them . tabl~speon -
ginger syrup. Make The dressing ~
re- tslasspssns 81 seur m enough va
a. make : fhia hatser. guar -
cup ~ rfnegsr and > cup - -
.faf. str~s Tablespoons 81 suFnr. 20
; tsaspson ~ buftsr. ypiks q THREE g
= and ths whits 81 0re. . HittAs pinch q
mustard and = pinch # salt. Mtr
u and cord r. ! aouhls tsuiieT until ~
"a. strrfnr ~ ths tims. Uool End IL
4 t..Fora serving sd two tabAespnons -.
whipped rresrn snd serve - sslas in %
III. hsttmrs iHares go
-aEaa CslFrutn-Dus ntp ~ stoned sr
s-riss rus rsn ~ siiee1 hznaua. un- ~
y 81 whts AaftuHs 80 tn STRIPS. q -
. ~ rarr1ks au8 = uinah 81 sait. ~
~ 49, sstas = hsssv rrsTurnsiss lifi
- sstbanf riustsr6 ard ssrss in - ~
y fass-s rarrishss w5th aiirs rirrs 81
9 . sfurs chsrTg. DorstsT D-xtef. ch'