Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1921-06-13
BY MRS. M. A. WILSON

'corr'0"' isant;. ant;;.os. Is.:,y!s ~; S A. w"''"'
u|SAN she bake a cherry pie, Billy
- .Boy,--ays. man, that she can,
bake A cherry pie" And so goes the
old dogserel from the cherry time Of
long ago. Red ripe and luscious cherries
are soon coming into the markets. Their
season Is quite short, 30 that II the lovers
~ the rich and red cherry may havs
YOUR fiji you must be quick about It.
There are so many fine ways to con-
,uvs and use this succulent fruit that
feel assured you will enjoy some Of
those recipes which are old standbys,
vhils others are now and surprisingly
Making Z good cherry pie has always
,.su a theme IN cookery, while the man
ScIk dream about it and deem II the per-
tsetion Of The art OF cooking. Hence
vs will start out with this hrst.
One pie will hardly be sufficient. hence
7 am going to use q recipe that will
rive a large cherry pie and struddls.
Place In mixing bowl
Three cups OF -four,
One teaspoon Of salt,
Thy,e teaspoons Of bak4u1 potDder,
one tablespoon Of sa0or.
sift TO mix thoroughly and then cut
,rto the -four two thirds cup of shorten
;ns or ten level tablespoons. using the
.rst,ls. Cut the shortening into the
Tnrr until II is tie size of a pea and
thsn add nine tablespoons Of cold water
and chop TO blend. Divide the pastry
In half and then In quarters and roll
out one part and use to cover the pie
nlste. Rub this bottom crust literally
with cooled melted butter. This is 10
prevent the cherry juice soaking D:
stoned cherries. Now place In a small
bowl
Ore.hay cup Of -four,
Three -fourths CUP OF bropn sugar.
Rub together between the hands and
then spread over the cherries. Now
cover with the top crust, pressing the
edges together very firmly. Brush the
top of the pie With beaten egg and
milk and bake for fifty minutes In
slow oven.
Now roll the balance Of The pastry
into thin oblong sheet quite thin. Now
place in q bowl
One.hdB cup Of bropn sugar,
Too tablespoons OF Uow.
Rub between the fingers 10 blend
and then spread over the pastry. Break
two tablespoons of butter In tiny bits
over the pastry and spread with two
cups Of we'll drained stoned cherries.
Roll as for jelly roll and fasten the
ends securely. Lift to a baking sheet
and brush the struddle with egg and
milk mixture, the Same as for the pie.
utes.
Cherry Dumping
Rub six custard cups with butter and
then fiji one-third full Of stoned
cherries. Place two tablespoons Of sugar.
Now place IN a mixing bowl
One e0o.
One.holY cup Of s~oar.
Three tablespoons Of brftev.
Cream we'll and then add
One ard ne-tourth cups Of fosv,
Tpo teaspoons Of bdking poioder,
0ne'haI cup Of toater.
Beat to mix and then fll the cups
to the three-q quarter mark. Place on a
baking sheet and bake In q moderate
oven for thirty minutes. Servo with
cherry sauce.
Cherry Sauco
Place In a saucepan
One CUP Of stoned cherytss,
Ono CUP OF sugar,
One cup of poter.
Copk slowly until the cherries are
soft and then add
Four lepsl tablespoons Of oorrstorcA,
Ors.hat CUP Of bdter,
One teaspoon Of odnttld.
Blend the starch water and vanilla
extract and then pour slowly into the
cooked cherry mixture. Bring TO the
boiling point and cook slowly for hvs
minutes.
Ys Ohe Tyne Cherry Dumping
Place In mixing bowl
Too oups Of fosy,
Ihree- tourths cup Of ssgor.
One'hof teaspoon Of salt,
Four 'epel teaspoons Of bakt~o poae-
=, Rub between the hands to blend and
then rub In six tablespoons Of butter or
other shortening, Now add two cups
OF stoned cherries and one half cup OF
MIX and mix to a soft dough. Turn
into we'll creased pudding cloth and tie
loosely, allowing pudding room TO swell.
1lnnge into a saucepan containing Hif-
Ge'ent boiling water to float the pud-
ding and then cook for forty five min.
utes. Remove the pudding and lift
70 eolander 10 drain for three min
etes. Turn from the cloth and serve.
oy cutting in slices. Pour over the
eherrv sauce and garnish with hard
saNce or whipped cream.
Cherry Mullins
Place IN q mixing bowl
-Four tablespoons Of melted butter or
ether shorteniHa,
and add
stS tablespoons Of s.esw,
One egg.
Cream we'll and then add
Too cups OF svted -four,
0me'haF teaspoon Of salt,
fo"r 'sos' teaspoons OF booking pote-
Three .tovytAs esp ot mfh.
Beat TO mix and then fold IN one cup
wel.drained stoned cherries. Di.
Vlde the mixture In well creased muf.
pn pans and bake for twenty minutes In
hot oven.
Cherry Custsrd Pic
Mns doep pie plate with pastry
ana then rub the bottom of the pastry
WIZ melted butter and then cover tho
cups of well drained and stoned cher
RES Now place in a bowl
mtlk,
Too' thirds CUP Of svoor,
---------==-----====- ---------=---==--===---==--
Qaci~~1 |