Glacier County chief., 1940-07-19

Whoever it was who first created the
dish that we know today as shortcake
deserves a permanent place of honor
in the hall of culinary fame, for there
are few, If any foods which have such
universal appeal.
One fruit in particular which makes
an especially delicious shortcake IS the
red pitted cherry, and although most
homemakers are inclined to limit the
use of this popular fruit to pies, any
cook who overlooks their use in short
cake Is passing up truly grand dish.
You'll like their unsweetened tartneSS
"a perfect flavor for sweltering days.
Their CHEEKY. bright red color is a
sure tonic for heat-depressed appetites.
Since fresh cherries may now be
obtained in most markets, and so rea-
sonably, this is most opportune time
to take stock of your file of favorite
red cherry recipes. OF course, If fresh
cherries are not obtainable, you will
have no difficulty in finding an ample
supply of canned or frozen cherries.
There are two types of canned red
and to which sugar should be added,
and those packed in SYRUP Because
of their tart flavor, they are identified
in most sections of the country as red
sour pitted cherries, red tart pitted
cherries or just pie cherries.
While it is true that red cherries
can be grown in nearly all states. ma
ture seems to say that If they are
grown along large bodies of water, the
trees will be harder and the fruit
more abundant. The largest CONNER
cial production of cherries is in Michi-
gan, with New York, Wisconsin and
Ohio following in order named. Other
sections where red cherries are grown
in smaller quantities include Pennsyl-
vania, Colorado, Utah. Montana, Me-
braska, Oregon and Washington. or
grown for canning purposes, the Mont
morency predominates.
The cherry crop is small one COM
pared with some of the other fruits,
for only one pound per person is
grown in the United States-but oh.
what a joy to use that one pound!
Perhaps the bright red color with which
nature has endowed cherries is one
reason why this fruit is such great
favorite in a majority Of American
homes, because most everyone is SEN
sitive to color in foods. The tart sweet
ness Is contrast to other foods, which
again wins for cherries a unique place
in everyday menu planning.
With the markets full of fresh cher
ries and the world full Of cherry
hungry souls, there couldn't be such g
thing as too many good cherry dishes
This old-fashioned biscuit shortcake
topped with luscious ripe, red cherries
Is one top-of-the-list favorite you'll
want to serve many times during the
all too short fresh cherry season. Once
tried, it's certain you'll wish to repeat
it regularly throughout the year, using
either canned or frozen red pitted
cherries which are. Of course, available
the year around at your grocer's.
Old-Fashioned Cherry Shortcake
cups sifted flour (all purpose)
teaspoons baking powder
1-3 cup shortening
teaspoon salt
q cup milk
Mix and sift dry ingredients; cut in
shortening until well mixed and ado
milk, stirring quickly until soft but
sticky dough is formed. Roll or pal
dough inch thick on Toured board
and cut with 3-inch biscuit cutter
Place half of the rounds in shallow
pan and brush with melted butter
and cover with remaining halves
Brush tops with butter and bake II
hot oven $50 degrees for IS minutes
Separate halves, spread soft sides witt
butter and cover bottom halves with