Omaha daily bee., 1916-06-10
Baked Cherry DumplinRs.


Slit together one pint of flour, one
half teaspoonful salt and one tea
spoonful baking powder. Rub in one
tablespoonful shortening. Add sweet
milk enough to make a soft dough.
Roll out one-half inch thick, cut into
four-inch squares. Fill each square
with as many cherries as it will con-
tain and sprinkle generously with
sugar. Fold the edges of the dump
lings over and place them in floured
pan. Bake one-half hour and serve
with hard sauce, or with cream and
sugar. $50
Cherry Bread Pudding.
Butter slices of bread and place
them in a pudding dish =, layers with
stewed cherries between. Bake for a
half hour and before taking from
the oven put over the top beaten
whites of two eggs. Brown slightly
and serve. Let stand one-half hour
and serve with plain custard sauce.
Delicious Cherry Pie.
Wash and seed a quart f cherries
Line deep pie-plate with rich pastry.
Pour into the bottom OF the pie one
well-beaten egg. Over this sprinkle
one-half cupful of granulated sugar
and two tablespoonsful Of flour which
have been sifted together. Spread the
cherries in evenly and pour over the
top another half cupful of sugar. Gov
er with top crust and bake in a
moderate oven. The combination OF
flour and egg in this recipe prevents,
in a great measure, the juice running
out as it usually does when pies are
made in tn. ordinary way. The flavor
Of the pie will also be greatly i'm
proved.
Cherry Vinegar.
There are few drinks more refresh
ing than that made from half an inch
of cherry vinegar in the bottom OF a
tumb1er into which ice water is
poured and stirred until the glass is
full. To prepare this vinegar cover
any sour red cherries with good cider
vinegar in wooden or earthen vessel.
Bruise and stir. at intervals for four
days. To every pint of strained juice
add one pound Of sugar. Boil fifteen
minutes; skim. Keep in well-corked
bottles. -a
Cherry Roly- Poly.
Sift together two cupfuls of flour,
three teaspoonfuls baking powder and
one-half teaspoonful salt, rub in three
tablespoonful butter or other pre-
ferred shortening. Mix to q stiff
paste with one cupful milk. Roll out
to the thickness Of one-fourth inch.
Have one pint Of cherries stoned and
we'll drained. Sprinkle over the sur
face of the crust and dredge lightly
with flour. Roll up like a jelly rolf
and place in . scalded and Toured
cloth. Steam for one and one-half
hours. Then remove the pudding to
hot dish, and serve with the follow
ing sauce: Blend one tablespoonful of
butter with one tablespoonful of corn
starch, then add three-fourths cupful
cherry juice, one-fourth cupful of boil
ing water, two tablespoonfuls sugar
and tiny dash of nutmeg. Stir and
boil for five minutes.
Cherry Salad.
Wipe cherries, remove stens and
stones and fill cavities with filbert nut
meats. Arrange in nests of lettuce
leaves and garnish each nest with
three selected cherries, from which
neither stems nor stones have been
removed. Serve with cream mayon-
naise.
Frosted Cherries.
Cook one cupful of granulated
sugar, one tablespoonful corn syrup,
and one-half cupful cold water to-
gether until the mixture will form a
soft ball in water. Pour into bowl
which has been moistened slightly
with cold water. When partly cold,