Woman's Institute Library of Cookery. Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals

by Woman's Institute of Domestic Arts and Sciences

CHERRIES

58. CHERRIES come in numerous varieties, some of which are sweet and others sour. The method of using them in cookery depends largely on the kind of cherry that is to be used. Any of the varieties may be canned with varying quantities of sugar and then used for sauce. They also make excellent preserves, especially the sour varieties. However, they do not contain pectin in sufficient quantity for jelly, so that when cherry jelly is desired, other fruit or material containing pectin must be used with the cherries. When purchased in the market, cherries usually have their stems on. They should be washed before the stems are removed. The seeds may be taken out by hand or by means of cherry seeders made especially for this purpose.

59. CHERRY FRITTERS.--Something different in the way of dessert can be had by making cherry fritters according to the accompanying recipe.

CHERRY FRITTERS

(

Sufficient to Serve Six

)

• 1 c. flour
• 2 tsp. baking powder
• 1/4 tsp. salt
• 2 Tb. sugar
• 1/2 c. milk
• 1 egg
• 2 Tb. butter
• 1/2 c. cherries cut into halves

Mix and sift the dry ingredients, add the milk and egg, and beat all together well. Add the melted butter and fold in the cherries. Drop by spoonfuls into hot fat and fry until brown. Remove from the fat, sprinkle with powdered sugar, and serve.