The Bozeman courier., 1926-06-18

"Thy mouth is like a red red cherry"
goes an old song. There are frivolous
jolly red cherry on the end Of his nose
l passed by the market this morning and
there were large boxes of scarlet cherries
Tor you and me, glowing like jewels in
the sunltght-giadsOme cherriesi
Ny grandmother knew best how cherries
are good. To rival Chilly Boys" cherry
pie, try this one of hers. The large cher
RES in the market will do, but the small
tart ones from your own cherry tree make
the most delicious Iies.
GrandmOtheF's Cherry Pie
WASH and stone generous pint Of cher
ries. Line a pie plate with plain pastry.
Mix together "A cup of Rex flour and 1b
cup Of sugar and place in the bottom Of
the pan. Then put in cherries. Sprinkle
over them another u cup Of sugar and "A
teaspoon salt Dot with tablespoons Of
butter. Place strips of pastry over the
top to form a lattice. Put in a quick Ov-
en-, 45O degrees +. until crust is slightly
Drowned, then reduce heat to moderate Ov-
en-. Bake about half an hour.
In all fruit pies grandmother puts a bit
! Of butter, Ito give such a good flavor" "
j she says. Certainly Charming Billy's"
could taste no better than hers.
! Grandmother makes cherry turnOvers,
too. On a small round Of pastry she will
place two tablespoons of stoned cherries,
mix a teaspoon Of flour and a TEASPOON Of
sugar together, dot with butter. She
mOistens the edge Of the pastry with water
and then folds one side over the other
crimping them together.
i Whoever heard Of cherry olives? Well
here's a recipe for them anyway. They arc
delicious sort Of pickles which are good
on picnics and luncheOns, or with meat al
any time. Note how easy they are tC
make.
! Pack sound cherries with the stems OF
in quart jars. To each jar add two tea
| spoons Of salt, two tablespoons vinegar
. and fill jar to the very top with cold wa
! ter Be sure that all the air is out by run
ming a knife along the sides of the jars t.
break the bubbies Seal. Tip jars bacl
? and forth to mix salt and vinegar thrOugl
the cherries. These viii KEEP for a lon
time and are delicious.
ShOrteakes are one Of the favOrite des
serts for spring and early summer. This
an easy way to paake Cherry ShOrtcake:
q Cherry ShOrtcalke
Grease the tin in which the shOrtcake
/ to be baked Spread with a cup Of stone
2 and washed cherries, sprinkle with a hal
lcup Of sugar. On top Of this place tn
rich biscuit dough which one OrdinariI
uses for shOrtcake and bake in a quie
oven. When the biscuit dough is dom
turn upside down from the pan, and theI
you have the cherries on top. Serve slight
ly warm with cream.
why not Lut cherries in cake instead I
raisins. Dry them as thoroughly as pos
Isible. The following recipe is similar
a cake:
] OuE~LuAEu cup VI UutlCAg "a cup oNAul
2 cups Rex flour; teaspoons bakin
powder; "a cup milk; ? egg whites; Gu
lcherries,
Cream shortening and add sugar graz
ually Mix and sift flour and baking pOv
der, mad add to the first mixture alternat
" with the milk. Fold in egg Whit
stiffly beaten, and add cherries While
have been drained as dry as possible PI
I'm individual mOlds and steam 40 minute
This serves six
Since cherries themselves are not ri,
IenOugh in pectin TO make jelly or pr
serves, thy are not often thought Of e.
cent to be canned. However, now that v
are able to buy pectin under several a
ferent brands we can make cherries ],
as well as currants. Follow tie direction
on the C0ntainer.
With all these cherry thoughts, ] hO
that you win not overlook just plain che
rv sauce. 8 splendid accompaniment {
roast pork on pork CHOPS TO two en-
cherries add one cup sugar ana 8 tabl
spoon Of water Co start the steam.
chem simmer slowly and do not cook tll
too lonf If you wish 60 be more eiabl
ate cherry sheEbet is q fine meat ecco.
Cherry ghcfbot