Worcester Democrat and the ledger-enterprise. (Pocomoke City, Md.) 1921-1953, 1939-02-17
SNOW will be glad to an
rwer any questions on
food.
Dessert Ideas From A
Can Of Cherries

Just when desserts were first &C.
cepted as a regular part of our daily
meals, is probably question that
even our ablest historians might have
difficulty in answering. Perhaps the
first dessert was a handful of wild.
berries of a fruit of some sort. In
any event, it probably served the same
purpose for our early ancestors as it
does for folks today-namely, delic-
ious climax to a wholesome meal.
Of course every homemaker knows
what dessert is, but it might be in
teresting to note how Webster defines
it: Dessert, a service of sweetmeats,
pastry, fruits, etc., at the close of a
dinner or other repast, often the last
course of dinner when this consists
of buildings, pies, etc.
Parties are always occasions when
the hostess gives a little more time
and thought to the dessert she plans
to serve. But whether the dessert you
prepare is to be served for tonight's
family dinner or at very formal
party, the fact that it becomes the last
impression of the meal requires that
it must be good.
Since fruits and berries are very
popular in many desserts, homemak-
eEs can be thankful that commercial
Gamers have made it possible to have
them available in every month of the
year. The harvest season for many
fruits is so short that if our use of
them had to be confined to the few
weeks they are available on the mar
ket, the homemaker's dessert problem
would be a difficult one indeed.
Cherries are a splendid example
to prove this point. Although they
are ripe in most states in July, their
use In pies, cakes, custards and many
other recipes continues the year
round. February is, of course, a most
appropriate time to talk about this
popular fruit, because with George
Washington's birthday on the 22nd of
this month, what American does not
recall the incident of George and the
cherry tree?
Cherries possess all the qualifica-
tons necessary to give them a ton
rating in the list of canned fruits.
They are not only attractive to the
eye because of their bright red color.
but they are appealing to the appetite
because of their sparkling flavor.
Every homemaker will find her
pantry contains store house of menu
treasures if she keeps it well stocked
with canned cherries and when it
comes to desserts, they'll help you
ring the bell as the seasons smartest
hostess. a.,
If you wish to have your family
slt down to mountaineering dessert
Tor supper tonight, or if you wish
to wrap yourself in glory when your
friends rave about your Dutch Cherry
Cake, you had better jot down the re-
cipe for it now.
DUTCH CHERRY CAKE
Ia cup shortening, melted
z cups (No. p sour pitted cherries
(drained)
1 IL cups sifted flour
Ia teaspoon salt
. teaspoons baking powder
"a cup sugar
eggs, separated
LIZ cup milk
teaspoon vanilla or almond ex-
tract
Slit flour, measure, add baking
powder, salt 1-2 cup sugar and sift
together three times. Beat egg yolks
and combine with milk, melted shor-
tening and the extract. Add LIQUIDS
to flour all at once and beat until
smooth. Fold in the cherries, then
the stiffly beaten egg whites to which
the remaining sugar was added. Bake
in well CREASED pan (7x11x1 1-2 inch
esq or in individual baking dishes or
muffin pan, in moderate oven $3.50
F.) for 80 minutes or until done.
Serve either hot or cold with hot
Cherry Sauce, or top with whipped
cream and garnish with Individual
cherries, 10 to IL servings.
HOT CHERRY SAUCE
IL tablespoons cornstarch
Ia cup sugar
Ia cup cold water
cup liquid from cherries
tablespoon shortening
1-8 teaspoon almond extract
cup cherries
Bring liquid from cherries to boil.
Combine cornstarch, sugar and cold
water and add to the hot cherry juice
Stir constantly until sauce boils. Re-
move from heat and add shortening,