Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1925-07-09
DELICIOUS DESSERTS
MADE FROM CHERRIES
1t Pays to Use Then, at the
Height of Their Season
When Freshest.
prepared by the United States Department
of Agriculture.l

prepared by the United States Department
OF Agriculture.)
Cherries are ripe! Let's have
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 to
other fruits, for the sake of a change
of flavor.
Every housekeeper has her own way
of making cherry pie; not every one,
however, knows the secret of making
a 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 1t
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 flour.
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 meringue or 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, APP
pies or even with dried fruits-raisins,
dates, prunes, figs-but it is particu-
larly delicious when cherries are used,
and they are one of the earliest avail
able fresh fruits. To make it use:
cups -four
s teaspoonfuls baking powder
/ teaspoonful salt
Y cup milk
liz cups pitted cherries
" cup sugar
2 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 jelly roll.
Leave a 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 a 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
i cup sugar
l cup cut cherries
l 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 custard sauce OF
whipped cream.