Show THE CHERRY SEASON Hints For Tliose Who Like Tills Lag dons Fruit What is lovelier than the chorry first I the delicate silvery white masses of lacelike lace-like blossoms and then the ripe fruit showing its red among the green leaves 1 and delighting the eyes of robins and children The following collection of recipes I 1 re-cipes will show in how many ways the I fruit may be used says Good Housekeeping House-keeping I Crystal or Candied Cherries I The recipe is the same as for preserves except that when the cherries are taken out for like first time the syrup is CGok dun d-un U it reaches the thickness of sugar candy Dip the cherries in letting them get thoroughly saturated with the thick i syrup and then dry them They make beautiful decorative fruits for a luncheon I served like bonbons It is said that the peculiar excellence of Queen Victorias Christmas plum puddings which she sends to each absent member of the royal household Is the use of candled cherries with the other fruits Preserved Cherries Stem and seed the cherries putting a pound of sugar to a pound of fruit Boll the juice and sugar to a thick syrup put in the cherries and cook until nearly done then take out the Jiruit and lay on dishes Boil the syrup gently put back the cherries when cool and let them cook a little more Take them out and let them cool before covering with syrup put In glass Jars and cover with paper dipped in French brandy The stones should be taken out with a quill to preserve pre-serve the shape of the cherry Cherry Meringue Make a rich pie crust a third of an inch thicK and bake a light brown Have your cherries stoned and sweetened liberally lib-erally and stewed in their own juice until quick thick Pour Into the pastry and have ready the whites of three eggs beaten as stiff as possible with three tablespoonfuls of powdered sugar Spread this smoothly over the cherries and let the pie bake again until it is a light brown Serve cold Cherry Tar and Tartlets I Prepare a light flaky puff paste and put into a large pie plate and several small oneS 5lutc the edges with a fork Stone the cherries and stew in their own juice welt sweetened When done takeoff I take-off the fire let them cool then fill the t pastry and sprinkle thickly With white sugar Or they may be covered with i pastry and served hot if preferred Cherry Roll I Seed the fruit sweeten to taste and let i it simmer down In its own juice until quite thick Pour one quart of milk over a loaf of grated stale bread beat three eggs very light and add to the milk with a little flour and a large lump of melted butter Put the cherries inside the batter roll in a cloth and boil Serve with a rich sauce Cherry Vine Bruise the berries jnitting with every gallon a quart of boiling water Lot it stand a day and night stirring occasionally occasion-ally Strain it off add two pounds of sugar to every gallon stop tightly in jars and keep until the next fall when it will be ready for use Cherry Cordial Use ripe Morello cherries bruising them and straining the juice Sweeten to taste and when perfectly clear bdil it Put a gill of brandy in every bottle cork and seal tightly Keep in a cool place Use with crushed Ice and water It is a delicious de-licious summer beverage Frosted Chcrrlc Dip the cherries with the stems on and if possible the green leavesin the whito of an egg first then in white sugar Keep on ice and serve for lunch in a glass bowl garnished with green leaves Canned Cherries Use onethird of the weight of the fruit in sugar After this has dissolved boil slowly for fifteen minutes then put in I jars and seal hot |