Middlebury register. (Middlebury, Vt.) 1886-1937, 1916-08-04
CHERRY SEASON.
This Is tho Time Of Year When
Fruit Is at Its Best.
MANY WAYS TO USE IT.

Desserts and Salads Can Be Made al
We'll as Frozen Dainties-sevsra
Recipes For Use Of Cherries Given
Below.
Try cherry dessert with rice for The
children's dinner, Drop large cherries
into hot rich strip until they arr
heated through, Have some boiled
rice ready and pile the cherries on q
nest Of II on the platter, serving the
whole with whipped cream. Garnish
II possible, with few cherry leaves
or two or three clusters Of the dipped
cherries 10 which the stems are still
fixed.
Cherry Salad.
Select some firm, ripe bananas that
are not too long, Loosen strip Of the
skin, turn this back with spoon care
fully and remove the inside In small
pieces Allow half cup Of the banana
to each cup Of cherries, To make the
dressing, take the juice from the cher
ries and mix with lemon and orange
juices 10 taste, sweetenlng with pull
verified sugar as necessary. Pour this
over the salad and put the mixture on
the ice, Just before serving stir the IN
gradients together lightly, pack them
into tho bonuno pocao md cnrvo on I'm.
dividual plates garnished with cherry
leaves and pitted cherries,
Cherry Betty.
Butter n deep baking dish and cover
the bottom with layer Of stoned
cherries, Sprinkle the fruit with sug-
ar, nutmeg and cocoanut Add sutli'
Client cherry juice to moistcn. On top
OF this spread layer Of breadcrumbs
and continue In alternate layers Of
fruit and crumbs until the dish Is full.
See that the top layer is one of bread
crumbs. Cover and steam in the oven
for one hour; then uncover and brown
quickly. Serve hot with sweetened
cream as II sauce,
Cherry Roll.
Sift together two Cupfuls Of -four,
two teaspoonfuls Of baking powder
and a pinch of salt, Beat two eggs,
add TO them cupful of milk and a
rounding tablespoonful of melted but
ter Mix with the dry ingredients to
a light batter and stir in two cupfuls
Of pitted cherries. Turn into a well
creased pudding mold having a tightly
fitting lid and steam for two hours,
Turn out, Garnish with cherries and
serve with hard sauce.
Cherries In Jelly Mold.
To one pint of juice drained from
stewed cherries add sugar to make
quite sweet and let 1t come TO boil.
Dissolve tablespoonful of graduated
gelatin in cold water to cover, pour
over 1t the boiling hot cherry juice and
strain into border mold. Set aside
to become firm; then turn out care
fully on low glass dish, fill the cen
ter with pitted, sweetened cherries
and heap over all whipped cream,
Cherry Shortcake.
Sift t"ScLner two cupfuls Of -four, a
heaplng teaSpoonful Of baking powder,
two tablespoonfuls Of sugar and tea
spoonful Of salt. Rub in half cupful
Of butter and mix with a we'll beaten
egg added to half cupful Of milk.
Make the dough soft, roll out about an
inch thick and bake for about twenty
Eve minutes. When done split care
fully, butter well and cover with half
Of the cherries, from which Of course
the stones have been removed Sprin-
kle with sugar. Butter the top layer,
cover the cherries, sprinkle with pow.
dered sugar and serve with whipped
cream The cherries should be very
ripe.
Cherry Toast.
Cook a pint Of pitted cherries with
cupful Of sugar until the fruit Is
tender. Have buttered slices OF toast
ready, pour this mixture over them
and when cold serve with whipped
cream.