Show FOR THOSE FOND OF CHERRIES Four Recipes with This Fruit at a Foundation Candled Chorri Iwnsh stem and lIlt one pound ° f large firm cherries i I putting R pound of K sugar to a Pound ot the fruit Bolt the Julco and the sugar to a very thick slnip Put the cherries In this Irnp and let them simmernot bollfor ten minutes Then sot them away In the sirup until the next day Th next morning take the cherries out of tho sirup and put In a deep dish Let the sirup boll HI once and pour over the cherries This should bo done for three mornings on the fourth morning boll the sirup almost to the thickness of candy dip the cherries In and let them get thor oughly coated then plnco them sep arately on flat dishes nnd dry German Cherry 1le Mnko a cherry Pie as usual but omit tho upper crust when almost done beat one egg until very light and add to It one scant halt cupful of rico cream Pour this mix ture over the top of the pie Put plo back In oven and bake until the cus tard is set This makes a very attrac tine as well as an appetizing dish Cherry Tapioca Soak one small cup of tapioca In water over night In the morning add a pinch of salt and cook until clear then add butter the size of an egg and one cup of sour cherries cher-ries which havo been washed and stoned Add to this sugar enough to sweeten Flavor with vanila turn Into earthen or agate dish and bake until it bubbles up Servo Ice cold with rice cream Cherry SaladThis Is a very dainty dish and really requires little time For a course at a luncheon It Is most tempting Either the large whlto or red cherries can bo used and It Is most effective to mix the two colors The fruit should be stoned without breaking and in the place of each stone Is placed a nut meat hickory nut hazlenut or anything you have on hand The cherries aro then spread on the white leaves of lettuce nnd served with a sharp French dressing omitting the pepper |