CHERRIES. S7 



lain kettle, heating it slowly. Then thicken it with Graham 

 flourtaking care there are no lumps, using one cup of sifted 

 Graham to the above amount of water and fruit. Stir in 

 also one cup of sifted white flour, cover the kettle closely 

 and set it where the mush will continue to cook hut wi 11 

 not scorch. Let it remain about ten minutes, stirring onoe 

 or twice, then set it back on the stove and in a few minutes 

 pour into a mould to cool. Dip the latter into cold water 

 before filling it. Serve with mock cream, or cream and 

 sugar. 



Blackberry Minute Pudding.— Steep a heaping half- 

 pint of blackberries in one full pint of water ten minutes. 

 Make smooth four tablespoonf uls of flour in a little cold water 

 and pour into the bei-ries and boil, stirring carefully, till 

 it thickens and the flour is well cooked. Serve with sweeten- 

 ed crpam while warm, or mould in pudding cups and turn 

 out to eat cold. 



THE CHEEKY. 



The cultivated cherry is supposed to have its origin in 

 Asia, though there are numerous species of wild-cherry in- 

 digenous to this continent. What country-bred child has 

 not made wry acquaintance with the choke-cherry and its 

 native black cousin? • 



From the Old World came the Ox-heart, the Duke, the 

 Bigaroon, the Morello and others, yet they flourish apace 

 in all our land. Loved of the marauding bee and climb- 

 ing boy, in their tops the robin, swings and singS his joy 

 that Nature has here so plenteously furnished her family 

 with store of food. Before a leaf has put forth its tender 

 shoot the starry blossoms burst out in riotous joy that 

 spring has come, till the tree is one huge bouquet of milky 

 whiteness underneath which even the night becomes a 



