xiv AMERICAN HOMES AND GARDENS July, rg11 
Barley contains more up-building powers than any 
other growth of the soil. When malted and fermented 
with nerve-quieting Saazer Hops it produces 
ANHEUSER BUSCH. 
e 
SVitine 
This potent tonic infuses life into the blood—sustains all the vital powers 
and is a blessing to delicate and poorly nourished men and women. 
Declared by U. S. Revenue Department A Pure Malt Product 
and not an alcoholic beverage. Sold by druggists and grocers. 
ANHEUSER-BUSCH ST. LOUIS, MO. 
JOIST HANGERS 
Don’t cut away the timbers or depend on flimsy spiking. We 
make hangers adapted to all conditions. More than 100 stock sizes. 
Consult your architect. Then let us figure on the requirements. 
LANE BROTHERS COMPANY 
434-466 Prospect Street, Poughkeepsie, N. Y. 
then sweeten to taste and stir in the rennet. 
About five drops of almond flavoring to 
each quart of prepared rennet will increase 
the rich cherry flavor. Pour the prepared 
rennet directly into sherbet glasses to cool, 
filling about half full. When cool and firm 
and ready to serve, place chopped sweet 
cherries, or stewed and sweetened sour cher- 
ries, on the junket, filling the glasses full. 
Heap whipped cream on top and serve very 
cold. 
CHERRY JELLY NESTS 
In making a gelatine nest to hold various 
fruits and creams it is customary to first 
place a little of the prepared gelatine in the 
bottom of the mold and allow it to harden 
before setting a smaller mold, or a tumbler, 
on the firm bottom of jelly, to form a space 
for filling in the jelly between the two 
molds. A better plan is to set the tumbler 
within the bowl on a little ring of tin that 
will hold it up half an inch or more from the 
bottom. Soak a box of gelatine in a cup 
of cold water for half an hour; add a quart 
of boiling water and two cups of granulated 
sugar. Mix in the whites of two eggs and 
stir over the fire until the gelatine is dis- 
solved. Pour into the small bowls, allowing a 
nest for each individual to be served. After 
filling the bottom of the bowls, set the tum- 
blers on the little rings and fill in the space 
between the tumbler and the bowl with gel- 
atine. Set in a cool place to harden. Just 
before serving, remove the tumblers and 
the rings and fill the jelly nest with fresh, 
sweet cherries, chopped with powdered 
sugar; or with stewed cherries from which 
all the juice has been drained. Keep in the 
ice box until ready to serve. Then, with a 
saucer held firmly over the top of each 
bowl, turn out the jelly nest and quickly 
turn it upright on the flat glass dish on 
which it is to be served. Dot a little whip- 
ped cream on the top of each cherry-filled 
nest. 
CHERRY AND RICE COMPOTE 
A few drops of almond flavoring should 
be used, instead of nutmeg or vanilla, for 
the boiled rice that is to form the compote 
of rice and cherries. Boil together a cup 
of sugar, half a cup of water and a cup of 
pitted cherries. Remove the cherries when 
done and boil the syrup until thick, like 
jelly. Put half a cup of rice into a quart 
of slightly salted boiling water ; boil rapidly 
for fifteen minutes, then add half a cupful 
of rich milk, two tablespoonfuls of sugar, 
and place on the back of the range to sim- 
mer slowly until the rice is thoroughly done 
and puffed up, white, flaky and tender. Ar- 
range nests of the rice in individual des- 
sert dishes, and fill the centers with stewed 
cherries, or, if preferred, with fresh cher- 
ries halved and sweetened. Pour the heavy 
syrup over the cherries and rice just be- 
fore serving. 
CHERRY PIE AND CHERRY LUNCH 
Make a rich puff paste, as for other pies, 
and fill with sour cherries well sweetened. 
The only precaution required in making 
cherry pie is to dust the bottom crust with 
flour to absorb the juice, and pierce the 
upper crust. For the cherry lunch, make 
turnovers of puff paste, fill with cherries. 
brush the tops with melted butter and bake 
quickly. Serve hot. 
