VI. CHERRY DESSERTS

Cherry Cobbler (Four portions)

(One of Bettina’s “standbys” in cherry season.)

One and one-half cups flour Three level teaspoons baking-powder One-fourth level teaspoon salt Two level tablespoons sugar Four level tablespoons lard One egg, well-beaten One-half cup milk One cup seeded cherries

Mix and sift the flour, baking-powder, salt and sugar. Cut in the fat with a knife. Add the egg, milk and cherries. Fill (half full) a square cake pan lined with waxed paper. Bake in a moderate oven for twenty minutes.

Cut in squares and serve with Lemon Sauce. (See Index for Lemon Sauce.)

Cherry Pudding (Four portions)

(Simple, but satisfactory.)

One cup flour One level teaspoon baking-powder One-fourth level teaspoon salt One-third cup sugar One cup drained canned cherries One-third cup milk Two tablespoons melted fat

Mix and sift the flour, baking-powder, salt and sugar. Add the cherries, milk and fat. Fill greased muffin pans half full. Bake in a moderate oven for twenty minutes. Serve warm with Lemon Sauce. (See Index for Recipe.)

Cherry Snow Pudding (Four portions)

(A light and attractive hot-weather dessert.)

Two level tablespoons granulated gelatin One-third cup cold water One cup boiling water or cherry juice, boiling One-fourth cup lemon juice One-half cup sugar One cup cherries Two egg whites, stiffly beaten

Soak the gelatin in cold water for five minutes. Add the boiling water and stir until the gelatin is dissolved. Add the lemon juice and sugar and set in a cold place until the mixture hardens round the edges. Beat for three minutes. Add the cherries and stiffly-beaten egg whites. Beat for two minutes. Pile lightly in glass sherbet glasses. Set in a cold place for an hour or more.

Serve with whipped cream.

Cherry Turnovers (Four portions)

(Another of Grandmother’s masterpieces.)

One cup flour One level teaspoon baking-powder One-eighth level teaspoon salt Two level tablespoons lard Three tablespoons cold water One cup drained canned or fresh seeded cherries One-third cup sugar Two tablespoons water

Mix and sift the flour, baking-powder and salt. Cut in the lard with a knife and add the cold water slowly, until dough stiff enough to roll is formed. More water may be needed. Roll out very thin on a floured board. Cut in four-inch squares.

Cook the cherries, sugar and water until stiff. Cool and place portions of the cherry mixture on each square of dough. Fold over the dough cornerwise, making a three-cornered turnover. Press the edges together.

Place on a greased baking-pan and bake in a quick oven for ten minutes.

Cherry Tarts (Twelve)

(Sue and Robin always beg for more, and Bob—hints.)

Two cups cherries, stemmed and pitted One and one-fourth cups sugar One and one-half cups flour One-fourth level teaspoon salt One-half cup lard One-fourth cup cold water

Cook the cherries and sugar together until a stiff mixture is formed. (About five minutes.) Mix and sift the flour and salt. Cut in the lard with a knife and add the cold water slowly until a stiff dough is formed. (More water may be needed.) Roll out very thin upon a floured board. Select doughnut and cooky cutters of the same diameters. Cut out twelve bits of dough with the doughnut cutter and twelve with the cooky cutter. On the circles of dough place portions of the cherry mixture. Fit the doughnut-shaped pieces of dough on top of the cherry mixtures. Pinch the edges together with a fork dipped in flour. Place one inch apart on a greased baking sheet and bake in a quick oven for ten minutes.

Steamed Cherry Pudding (Eight portions)

(Why not try this when you’re “putting up” cherries?)

One-fourth cup fat One-half cup sugar One-half cup milk Two cups flour One-fourth level teaspoon salt Three level teaspoons baking-powder Two egg whites, stiffly-beaten One cup pitted, drained cherries. (Canned or fresh)

Cream the fat and add the sugar. When well mixed, add the milk and all the dry ingredients, mixed and sifted. Beat for two minutes. Add the stiffly-beaten egg whites and the cherries. Fill a well-greased pudding mold half full. Cover and steam for one and one-half hours.

If individual molds are used, thirty minutes is required for steaming. Unmold and serve with Cherry Sauce.

Cherry Sauce (Eight portions)

Two-thirds cup sugar Two level tablespoons flour One-eighth level teaspoon salt One cup cherry juice One-third cup water Two tablespoons lemon juice One level teaspoon butter

Mix the sugar, flour, and salt. Add the liquids and cook slowly, stirring constantly, until a creamy sauce is formed. Add the butter and serve.