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Show Recipes For The Home Gardener By LUCILLE STRINGHAM SWEET CHERRIES On about the fourth of July the sweet cherry crop in Utah reaches its peak. Those who have a cherry tree in their back yard try to devise methods of using them. You can juice them, dry them, freeze them, or bottle them for future use. The sweet cherry can be used in pies as well as in the popular sour pie cherry. SWEET CHERRY PIE 1 quart canned, pit ted dark sweet cherries 1i cup sugar 3 tablespoons corn starch ' teaspoon salt 2 tablespoons lemon juice 1 tablespoon butter DRAIN CHERRIES, reserving reserv-ing the juice. Combine sugar, cornstarch and salt in a saucepan, sauce-pan, add 1 cup of the cherry juice. Cook, stirring constantly constant-ly over meduim heat until mixture mix-ture boils and continue cooking cook-ing for two minutes. Add cherries cher-ries and cook two minutes longer. lon-ger. Remove from heat and stir in lemon juice and butter. Makes enough filling for an 8-inch 8-inch pie. To freeze cherries, wash and dry them and place in plastic plas-tic bag and put in the freezer for a winter's day treat. The Bing and the Lambert freeze well. Eat them while still partially par-tially frozen. They can also be used as a garnish on a fruit cup. CHERRY JUICE makes a refreshing drink when mixed with pineapple juice or lemonade. lemo-nade. Cherry juice and grape juice also mix well together. Try using your dried cherries cher-ries in cookies and cake. Try using them in your homemade granola cereal. |