CHERRY DISHES

Wairarapa Times-Age, 27 October 1939, Page 8

CHERRY DISHES

SOMETHING TASTY. Cherry dishes are usually in favour in the home and these should certainly find a place: — Moulded Cherry Nut Salad. Take 1 tablespoonful gelatine, 2 tablespoonfuls cold water, | cupful boiling water, 2 teaspoonfuls sugar, .J cupful lemon juice, 1 cupful ginger ale, 1 cupful tinned white cherries, .1 cupful pecan nuts, lettuce, mayonnaise, dash of salt. Soak gelatine in cold water for five minutes and dissolve in boiling water. Add sugar, salt, lemon juice, and ginger ale; and chill. When slightly thickened, fold in cherries that have been stoned and stuffed with pecans. Turn into individual moulds, and leave until set. Unmould on crisp lettuce and garnish with mayonnaise. Cherry Cobbler. Take 11 cupfuls sifted flour, J cupful sugar, 2 teaspoonfuls baking powder, 1 teaspoonful salt. ?, cupful butter, onethird cupful milk, 1 egg (beaten). 2 cupfuls cooked cherries, 1 tablespoonful quick-cooking tapioca. Mix and sift flour, baking-powder, salt, and sugar. Cut in butter. Mix milk and egg together and add to the dry ingredients, stirring just until all flour is dampened. Pour cherries into baking dish and sprinkle with tapioca. Drop batter in six mounds on cherries. Bake in a hot oven for fifteen minutes; I then reduce heat to moderate and bake thirty minutes longer. Mock Cherry Tart. Take 1 quart tart cherries, 1 cupful granulated sugar, teaspoonful salt, 3 tablespoonfuls flour, £ teaspoonful almond essence, 2 egg-whites, cupful powdered sugar, A teaspoonful vanilla. Wash and stone the cherries. Mix sugar, salt, flour, and flavouring; add the cherries and mix well. Turn into a deep nine-inch pie plate, cover, and bake in a moderate oven for thirty minutes or until fruit is tender. Beat egg-whites until stiff, add the quartercupful of powdered sugar and the vanilla flavouring. Drop in six mounds on cherries and bake fifteen minutes longer or until meringue is lightly browned.