CHEREIES. 59 



of the cherry-juice, thioken with a heaping tablespoonful 

 of corn-starch, and boil ingrsinitizediron or a farina kettle. 

 Sweeten with two thirds of a cup of sugar. 



Cherry Pie, Ifo 1. — Stone the common or sour cherries, 

 which have a richer flavor tha;-.. finer v arieties, with which 

 nearly fUl a deep pie-plate lined with plain paste, after lightly 

 washing over the crust with the white of an egg to prevent 

 soaking. Over the cherries spread from one-half to two- 

 thirds of a cupful of sugar and dredge lightly with flour. 

 Cover with a thin upper crust with a cross cut ia the cen- 

 ter and press the edge flrmly upon a thin strip of paste be- 

 tween the two crusts to retain the juice. Bake half an hour 

 and when done dredge the pie with powdered sugar. Serve 

 warmi or cold. 



Cherry Pie, No 2.— Line a very deep pie-plate with 

 pastry, measure out one teacupful of sugar and spread 

 ■ half of it over this. On that spi inkle evenly one-half of two 

 soda crackers rolled fine, and over that a teacupful of pit- 

 ted cherries. Dot the fruit with fine pieces of butter, then 

 put on the remainder of the sagar, then the crackers and 

 again a teacupful of cherries. Pour over all a teacupful of 

 cold water, and at once cover with the upper layer of pas- 

 try, prick with a fork and bake in a moderate oven half an 

 hour. Dried cherries are almost as good as fresh baked 

 after this rule. Soak them a few hours and drain off the 

 juice, which in to bo added in place of water before putting 

 on the upper crust. 



Cherry Toast, — Toast thin slices of stale bread and 

 spread over them, while hot, a trifle of butter. Stew one 

 quart of cherries either with or without the pics, adding 

 half a cup of water, and pour over the toast in alternate 

 layers of bread and fruit. Set away and serve cold. 

 The cheiTies while warm should be sugared to tsste. 



Cherry Cups, — Sift together two cupfuls or one pint of 

 flour and two teaspoonfuls of baking-powder and with wa- 

 ter make a soft dough. Butter large cups aud drop into 



