«8 PEtflTS AND HOW TO USE THEM. 



luminous haze. How swiftly the green fruit grows and 

 blushes red beneath the ardent kisses of the sun till the 

 entire tree drips with its pendulous globules of luscious 

 iruitage and anon the season is over. For most perish- 

 able and swift-growing of all the offerings of the year, 

 the cherry must be eaten ouly when it is perfectly ripe 

 and used without delay. "For a few days nothing can be 

 more lovely in the way of fruit than a branch of Duke's or 

 Morellos, with their clustered globes mingled with brilli- 

 ant leafage. 



Less than many other fruits does the cherry part with 

 its flavor in cooking, so that in pie, pudding or padding- 

 sauce, in coDsomes and with spices, it still retains an appe- 

 tizing individuality. It is especially fine for canning pur- 

 poses. 



Cherry Pudding, (Boiled)— Beat three eggs entire, 

 then stir in two cups of milk and a little less than a iiuart 

 of Hour, enough to make a smooth batter, — a tablespoontul 

 of melted butter or drippings, and lastly press through a 

 sieve a trifle of salt and two heapinfj teaspoonfuls of baking- 

 powder. Beat thoroughly and then mix in a pint of stoned 

 cherries Irained of their juice and dredged with flour. 

 Turn at once into a buttered pudding-mould, or kettle, and 

 cook in a kettle of boiling water for three hours. It must 

 not stop boiling during that time. Serve with sauce for 

 pudding. 



Cherry Pudding, (Baked')— Beat together two table- 

 spoonfuls of butter and four of sugar, and \he yolks of two 

 eggs; stjr in two cupfuls of sweet milk, tlie beaten whites of 

 the two eggs, and lastly two teacupfule of flour into which 

 two heaping teaspoonfuls of baking-powder have been sift- 

 ed. Into the bottom of a largo pudding -dish place a layer of 

 pitted cherries a little over an inch thick. They should be 

 sweetened and the juice drained out. Over them pour the 

 batter and bake at once. For the sauce, take two cupfuls 



