THE CHERRY 83 



Cherry wood has a virtue of its own in addition to its 

 beauty for casks made of it are said to give the finest 

 flavour to. liquors kept therein. As for the tree itself, 

 of dimly ancient line, it has been made a particular pet 

 by the youngest of nations from neither beauty of blossom, 

 fruit, wood, nor medicinal value, but because Americans 

 are equally patriots and humourists from the cradle and 

 the cherry, linked indissolubly with that first of American 

 nursery tales, of George "Washington and his hatchet, has 

 become a literal "family tree." 



RECIPES 



CHERRY SOUP 



For one quart of soup pit and crush a pint of cherries ; 

 add to them the juice of one lemon, sugar to taste, and 

 a dessertspoon of tapioca or sago. Simmer thirty minutes 

 with a pint of water; rub smooth through a sieve and 

 re-heat, adding one tablespoon of claret and a pinch of 

 salt. Let cool, then place on ice, before serving. Reserve 

 a few stemmed cherries to put in the iced soup at 

 the last. 



CHERRY SALAD ' 



Stone ripe, sweet cherries and place in the heart of each 

 a nut — preferably hazel. Serve on lettuce with mayon- 

 naise or with a cream or other dressing flavoured well with 

 Maraschino. (See Introductory Recipes.) 



CHERRY SANDWICHES 



Mix equal parts of candied or Maraschino cherries, and 

 chestnuts which have been boiled, blanched, and simmered 

 in a little syrup (letting stand in this till cold). Spread 

 long narrow saltines or thin bread and butter with the 



