Perth Amboy evening news., 1920-06-07
BY MRS. NJ. A. WILSON

Copyright, 1920. by Public Ledger
Co. All rights r~eserved.)
Can h make a cherry pie. Billy
boy. Billy boy cherry pie"-this old
country folk song bring visions of lus-
cious cherries ripening in the glisten-
ing sun.
Early this spring the beautiful mis-
sion valley in California and through
out the middle western states the
cherry trees were a mass of blooms.
For miles at a stretch nothing could
be seen but this sea Of fragrant
pinky-white blossoms. They covered
the ground like a carpet and gave
promise of a bounteous cherry sea-
on.
Cherries are a popular fruit, and
during their short stay in the course
of the season they should appear al
most every day on the menu and q
generous amount should be canned
against the winter months and then
stored safely away in the preserve
closet.
Perhaps the hardest pie to make
successfully Is the cherry pie. 1t
must have q dry lower crust; 1t must
be tender and filed with the luscious
cherries; the top crust must be light,
flaky and tender.
How to Make a Delicious Cherry Pie.
Wash and stone two pounds of
cherries and then place in a saucepan
and d one cur of sugar. Stew gent
ly until the cherries are soft and then
place in q cup.
-Four tablespoons of cornstarch,
-Four tablespoons of cold water,
Stir to dissol thoroughly and
then add to the cherries. Cook for
five minutes and then let cool. Now
| place in a mixing bowl
Three cups of sifted -four,
One teaspoon of salt,
One level tablespoon of baking
powder.
Sift to mix and then rub into the
four ten tablespoons of shortening
and use one-half cup of water to form
to a paste. Do not knead, but first
chop and then divide into two parts.
Roll out one part one-half inch thick
and then cover the bottom of a large
pie plate. and when the crust is in
position then brush lightly with the
white of an egg. Let dry and then
brush thoroughly with a salad oil.
Turn in the prepared cherries. Re-
serve about one-half cup of the cher
ries. Roll out the balance of the pas
try n then make three gashes on
top crust to permit the steam to es-
cape. Now place the top crust in po-
sition n pinch the edges closely to-
gether. Trim and then brush with
egg wash and bake in a moderate
oven for thirty minutes. Use trim
ming of pastry and reserve one-half
cup cherries for tarts.
To make the egg wash use
Yolk of one Esq.,,
-Four tablespoons OF ~evaporated
milk.
Beat to mix and the apply with a
pastry brush.
Country-StyIe Cherry Pie.
Stone the cherries and then line a
deep pie plate with plain pastry. Fill
with the stoned cherries and then
place two-thirds cup of sugar in the
mixing bowl and add four tablespoons
Of flour Rub between the hands to
mix thoroughly and then spread over
the cherries. Place the top crust in
position and finish like a cherry pie
Bake in a slow oven for forty-hve
minutes. Pile high with whipped
cream and serve.
Cherry Custard Pic.
Prepare cherries n then line q
pie plate with plain pastry. Spread
the bottom Of prepared pie plate
with cherries and then place IN Z
bowl.
One CUP of milk.
Yolk of one egg.
Two whites of eggs.
Two-thirds cup of sugar.
Beat to mix and then pour over n
cherries and bake in a slow oven unit
the custard is firm.
Cherry Dumplings.
Prepare the pastry as directed 10
cherry pie m then roll out ana cut II
fve-inch squares. Fill the center will
stoned cherries and owe the cher
ries with three tablespoons of suga
in place Of the white. Wet the edge
of the pastry and then pinch togethe-
In dumping style and lift to a baking
sheet. Brush with egg wash and Their
bake for forty minutes in a slow oven
Cherry JAM.
To meet the present shortage OF su
gar try this: Place a three-pound cal
Of white corr strip in q preservini
kettle and add six pounds of stone'
cherries Cook slowly until the mix
ture will jell when 1t has been trie'
in a cold saucer or until 222 degrees
Fahrenheit is reached on the cana!