Evening journal., 1921-06-17
Q(2C1P2E
By SISTER MARY


Before cherries come into market
pientifuily enough to can they can
be used for many delicious desserts
and fruit cups.
A decidedly unusual way Of using
cherries is in a soup. The soup
may deserved hot or cold and is a
fine beginning for a June luncheon.
Sour Cherry Soup
One quart sour cherries. rusks
or buns. 6 cups water, . inches stick
cinnamon. y lemon. y cup sugar,
= cup orange juice, 2 tablespoons
butter, ! tablespoon -four. Is tea
spoon salt.
stone cherries and crack pits. Put
cherries and pits in a stewpan. Add
rusks broken in pieces. water. Gin
namon an demon cut in this slices
Simmer for 20 minutes. r u b
through a fine sieve Melt butter.
add flour and cook until beginning
to turn brown. Moisten with orange
juice. Add cherry pulp, sugar and
salt. Bring to the boiling point and
lei boil two minutes to cook the
flour. Serve hot with toasted crack
ers or cold with toasted milk waters.
Cherry Salad
One-half pound large sweet cher
ries, oranges. English walnuts,
cooked salad dressing. hearts of let
tuce.
stone cherries carefully. Peel
oranges and remove fruit from skin
section by section. Crack nuts and
break meats in small pieces. Put
-. A
and cherries on hearts Of lettuce.
leaving one leaf empty for a spoon
ful of salad dressing.
Cherry Water Ice
one and onehalf cups stoned
cherries, y cups sugar. q cup wa
ter. / dessertspoon lemon juice.
Remove kernels from is cup Of
stones and pound finely. Make a
sirup Of the water and sugar and
pour over cherries and pounded kerr
neis while boiling Cover closely
and let stand till cool. Turn into
mold. pack in ice and salt and freeze.
Popular Roast Beef Hash
This same cafe serves a roast beef
hash that is very popular. Cut in
small dice one pound Of clear cold
roast beef mixed with little OF the
beef fat. Fry TO a light brown one
finely chopped onion in little but
ter. then add four tablespoons of
-four and cook for two minutes. Add
a cup of stock and stir until smooth.
Add the beef. a tablespoon Of tomato
ketchup and teaspoon OF table
sauce. Place the hash in an earth
enware baking dish and cover with
mashed potatoes that have been mix
ed with two beaten eggs. sprinkle
with bread crumbs and melted but
Ger and bake for ten minutes, or un-
til the potatoes are nicely Drowned
Apple Charlotte-Coohing Schoo
Style
One Of the desserts demonstrated
al one OF the schools OF cookery here
was an apple charlotte. and al
though il is very easy 10 make. il
was the best apple dish that l have
tasted in a long time. Dip in melt
ed. clarified butter slices OF sand
tich bread cut in pieces one inch
wide and three inches long and use
them TO line a pudding mould -four
inches deep and four inches in diam
eter. have them overlap; cover IN,
bottom o. the mould also. Place In
saucepan four cups Of sliced ap.
pies. one cup OF seeded raisins. on,
s-ce Of lemon and a small piece o
stick cinnamon. with a very littl,
water and cook until the liquid hal
c@aporated and the apples are soft
Remove the lemon and cinnamon
AID place the apples in the brea,
lined mould: place the mould in
moderate oven and bake slowly 10
half an hour or until the bread Is
nice brown Turn out on a hot
round dish and serve hot with lemoi
o. orange sauce
Riverside Drive Proven Pudding
al one Of the tea rooms on River
side Drive they serve a frozen frui
nudding that your readers viii lik
dHring the hot days this summer
Cover half a pound Of shelled an
skinned chesinuts with cold wate
and cook until very soft. rcmov
from the Ere and press through
hne sieve. Beat until light tn
yolks Of five eggs and one cup o
sugar. add the mashed chestnuts an,
two cups OF sweet cream, stir smootl
and place in a double boiler. add
quarter OF a teaspoon OF salt, placl
on the fire and stir until the mixtur,
starts to boil. then remove from tn,
fife and set aside to cool. Place IL