The Ely miner. [volume] (Ely, Minn.) 1895-1986, 1925-07-03
DELICIOUS DESSERTS
MADE FROM CHERRIES
1t Pays to Use Them at the
Height of Their Season
When Freshest.

| prepared by the United States Department
OF Agricultural
Cherries are ripe! Let's have q
pie!" Is probably exclaimed in hun,
dreds of homes as soon as the remark
happens to fit the growing season
The family fortunate enough to have
cherry tree In the garden can count
on many delicious desserts as well as
cherry pie, whether the cherries are
sweet or sour, black, white or red
Even when the cherries have to be
bought, 1t pays to use them at the
height Of their season when they are
freshest and cheapest. They may be
served in place of, or in addition tC
other fruits, for the sake of change
of flavor.
Every housekeeper has her own way
OF making cherry pie; not every one
however, knows the secret of making
juicy fruit pie with crisp under
crust Here are several suggestions
| furnished by the United States De
partment of Agriculture to insure sue.
cess: Prebake the undercrust until it
Is delicately colored, but not too
brown, or it will be overlooked around
the edges when the filling has been
put In and the final cooking is done.
Thicker the juice slightly with -four.
Moisten the rim when laying the top
crust In place and tuck the edge in
carefully so that the Juice will not leak
out. Prick the crust to allow steam
to escape.
For cherry tarts, make any desired
pastry, and bake the shells on the out
side Of muffin pans. Cook the fruit
only long enough to dissolve the sugar,
thickening the juice little If desired.
Fill the cases with the cooked cher
ries. An extra touch may be given by
adding a meringue or a spoonful of
whipped cream.
Cherry RoIy Poly.
A good old-fashioned hot dessert Is
roly poly pudding. This can be made
with any kind Of fruit in season-rasp-
berries, blackberries, blueberries, ap-
pies or even with dried fruits-raisins,
dates, prunes. figs-but it Is particu-
larry delicious when cherries are used,
and they are one of the earliest avail
able fresh fruits. To make 1t use:
teaspoonfuls baking powder
teaspoonful salt
Y cup milk
III cups pitted cherries
II cup sugar
. teaspoonfuls butter
Mix all together except the fruit and
sugar and then roll the dough out in
sheet. Spread the fruit and sugar
over the dough and add little spice
II desired. Roll up like a jelly roll.
Leave one-inch margin Of plain
dough all around. Sew the pudding
up in cheesecloth bag, allowing room
for swelling. Steam or boil one hour
Serve with cherry hard sauce
made by adding from one-half to one
cupful Of chopped pitted cherries to
ordinary hard sauce
Cherry Foam.
Desserts made with uncooked egg
white are meant to be served and
eaten promptly or they lose their fluffy
texture. Cherry foam is similar in
principle to apple or orange "snow,"
and has the pleasing cherry flavor.
Here is the recipe:
egg whites
Dash of salt
/ cup sugar
] cup cut cherries
= tablespoonful lemon juice
Wash and pit cherries and cut them
In half. Cook them for few minutes
until the sugar Is dissolved. Chill
thoroughly. Beat the whites Of the
eggs until very stiff. then add the
slightly cooked fruit, mixing lightly.
Serve at once with q custard sauce or