The Sunday telegram. [volume] (Clarksburg, W. Va.) 1914-1927, 1915-07-04
TELLS
WHAT TO DO
WITH CHERRIES
Mrs. Anna B. Scott Disposes of
Twenty Pound Basket in
Many Ways.
BY MRS. ANNA B. SCOTT,
Culinary Expert of the Philadelphia
North American.

1 am going to tell you what did
with a twenty pound basket Of cher
ries that we're purchased for cents
a pound. This Is cherry week" when
the fruit is at its height; is finest and
is cheapest. This is the time to en-
Joy the sugary globules in their nat
ural state, or In big fat pies, or In
roly poly form. 1t is also the time
to put up" cherries.
/ bought the cherries in the fore
noon; they were delivered at noon.
large and juicy. and late in the after
noon 1 started to work on them. did
not put up all. set aside enough of
the prettiest to last me for four meals.
] would not advise my readers to
preserve or can large quantities of
fruit unless they raise 1t themselves,
Tor it can be purchased very cheaply.
lit is the same with vegetables. There
are TOD many good and seasonable
things to be had in the city markets
all the year round for me to work
six or seven hours day in hot
kitchen.
OF course, If / lived in the country
and raised my own things. it would be
different, for they would have to be-
handled as soon as picked, but even
here 1 would try to arrange 50 that
the making of jellies and canal1S ard
preserving could be dono either IN
the early morning or late afternoon.
Preparing the Cherries.
NV preparation of the cherries t:':K
so little time that it was rel: pleas
ure. First I weighed out three pounds
for marmalade. prepared them and put
them on the fire. Next three pounds
we're weighed out for splicing and put
on the fire. Then three pc ln;ls We're
pitted for canning and three pounds
set aside without pitting for canning
lalso.
BY the time / had pitted the cher
ries for canning the marmalade was
ready to put in glasses. Then the
spiced cherries were ready and iLey
were put in jars.
pounds of cherries for two big cherry
pies. bouncing and brown. Tic Two
three pound lots of cherries fos can
ming were done about the time that
/ put the pies in the oven.
/ took one pound of cherri 3 ana
used this to make a roly poly fer tne
next days luncheon. Another 30 md
of the fruit was pitted to be sugared
for today's luncheon. A pound and q
half, stemmed and washed, went INTO
| a colander and the whole thing Was
placed in the icebox. This was Tor
tomorrow,s breakfast. / found the
rejected and worthless fruit weighed
Just half pound.
/ look on the table and am really
surprised to see what ] :
INV twep-- -
the two pies; one for myself and one
for a friend. A cherry roly poly;
sugared cherries for two meals. Then
four glasses of cherry marmalade,
two pint jars of rich pitted canned
cherries, two pint jars and one glass
of canned cherries. unpitted.
Following are the recipes for the
four glasses OF marina lade; two pints
rich canned cherries, some would call
them preserves; two pint Jars of sptc-
ed cherries, to be served with sold
meats or poultry; two pint jars and
on glass canned cherries for pies,
budding CT served plain.
Cherry Marmalade.
hounds sour red cherries.
cups granulated sugar.
wash. stem and pit cherries; put in
put through the food chopper; add
sugar; put in agate or porcelain Lined
kettle; boil slowly forty minutes loe
sure all scum is removed; no water
| is added.
Rich Canned Cherries.
pounds cherries.
cups sugar.
1-2 cup water.
ash, stem and pit cherries; put IN
new agate pan or preserving Kettle;
add sugar and water; boil sslowV