Evening Republican, Volume 17, Number 166, Rensselaer, Jasper County, 14 July 1913 — ON SERVING CHERRIES [ARTICLE]

ON SERVING CHERRIES

MANY USES FOR THIS DELICIOUS EARLY FRUIT. V .. Served Fresh and Cold for Breakfast They Are Both Appetizing and Healthful—Various Ways of Cooking. Cherries are the first of the fruits of the summer—the first, that is. of the fruits of the summer trees. Plums, pears and peaches are still served only in the feasts of dreamland when cherries are ripe. Hence, they are generally greeted with an enthusiasm not bestowed on any of the later fruits. Cherries served fresh and cold on their own stems for breakfast are so delicious that ne other way of serving them at that meal could be better. But pitted and sprinkled with sugar and a bit of lemon Juice, they serve as an appetiser and at the same time lose none of their delicate flavor. Another way of preparing them for breakfast Is to pit them and mix them with sugar—ln the proportion of half a cupful to a pint of cherries—and cook them until they are Just tender. Then pour them over buttered toast. * T .-—• Cherry soup has been made, but It could hardly be more than the result of an effort to serve cherries in a, new find unexpected way. However, at every course save tho soup course cherries can be legitimately served. Cherry cocktails are made in this way; Stone ripe cherries, chop them fine, add a tablespoonful of lemon Juice to each cupful of cherries, sweeten them to taste and serve them, either in cocktail glasses or else in lemon skin cups, made by removing part of one side of a sufficient number of lemons, cutting a bit of the rind from the other side, removing all the pulp and Juice and washing and chilling the shells. Cherries served with French toast can be used as an entree. To make them cut rings half an inch thick from bread and soak them in beaten egg yolk, milk, a little sugar and a pinch of salt. Roll the bread rings in crumbed bread and macaroons and brown them in butter. Stew ripe cherries with sugar enough to sweeten them, drain and pile in the middle of a dish. Surround them with the fried bread rings and serve them with the Juice of the cherries thickened with a little cornstarch and flavored with orange Juice. Cherry fritters can be served with meat as a separate course or as dessert. To make them prepare a batter of a cupful of flour, a teaspoonful of baking powder mixed with a tablespoonful of melted butter, a wellbeaten egg and enough water to make a thin batter. Stew ripe, pitted cherries until they are Just tender—but do not cook them to pieces—and sweeten them. Drain them and add them to the batter. Drop it in spoonfuls into deep fat and fry brown. The juice drained from the cherries can be substituted for water to moisten the fritter batter.