The bride's cook book

Cherries, stoned and chopped, and added to peanut butter sandwiches are delicious. Use cherries instead of apples in the baked tapioca pudding for a pleasant change. Cherries, stoned and chopped, and added to cream cheese and chopped nuts, make a sandwich filling which every one will like. Canned cherries to which a little lemon juice has been added, thickened with cornstarch, make a splendid pie filling. Cherries and celery, chopped fine and mixed with mayonnaise, make a good sandwich filling. CHERRY COCONUT SPONGE— Dissolve 1 envelope of softened gelatin in % cup of boiling sirup from DEL MONTE Canned Cherries, add 2 tablespoons of com sirup, ^ teaspoon of salt, grated rind from V2 lemon, and juice from 1 lemon. Set aside until slightly thickened, fold in 2 stiffly beaten egg whites, add 1 cup of the cherries, pitted, and pour into a wet mold, sprinkle with coconut and serve with a soft custard made from the 2 egg yolks, 2 tablespoons of com simp, and 1 cup of milk. CHERRY AND PECAN SALAD— Remove the pits from 1^ cups of DEL MONTE Canned Cherries and refill the centers with pecan or other nut meats. (This will take % cup.) Mix with mayonnaise and serve on lettuce. STEAMED CHERRY PUDDING— Mix 1 cup of fine, dry crumbs with 1 cup of rolled oats, add 2 teaspoons of baking powder and 1 teaspoon of cornstarch, and mix thoroughly. Beat 1 egg, add 1 cup of sirup from DEL MONTE Canned Cherries, and the grated rind and juice from V2 a lemon and mix with the dry ingredients. Add 1 cup of the cherries, pitted, and 1 tablespoon of cooking oil or melted fat. Pack in a greased mold and steam for 2 hours. Serve with Cherry Pudding-sauce. CHERRY SHERBET— Add the juice of 1 orange to the sirup from 1 can of DEL MONTE Canned Cherries, freeze, and when almost done add 1 stiffly beaten egg white and 1 cup of the cherries, pitted. Pack until hard. JELLIED CHERRIES WITH ORANGES— Dissolve 1 envelope of softened gelatin in 1 cup of boiling sirup from DEL MONTE Canned Cherries and add V2 cup of boiling water, V4, cup of com sirup, and the juice of V2 a lemon. Arrange 1 cup of the cherries, pitted, and 3 sliced oranges in a serving dish, pour in the gelatin mixture, and set aside until firm. PICKLED CHERRIES — Bring to the boiling point V2 cup each of simp from DEL MONTE Canned Cherries, vinegar and brown sugar or corn sirup. Add 1 cup of the Cherries and 2 tablespoons each of stick cinnamon and whole cloves tied in a piece of cheese cloth. Boil slowly for 20 minutes. CHERRY FRITTERS— Make a stiff com meal mush by adding V2 cup of white or yellow corn meal to 1 cup of boiling salted water, and 1 cup of simp from DEL MONTE Canned Cherries. Boil for 5 minutes and cook in a double boiler 1 hour. Add 1 cup of the cherries, pitted, and pour into a wet loaf pan. When cold and firm cut in slices, roll in fine crumbs and brown in fat in a hot frying pan. Serve with Cherry Pudding-sauce. CHERRY PUDDING-SAUCE— Bring V2 cup each of sirup from DEL MONTE Canned Cherries and brown sugar or com sirup to the boiling point. Add 1 tablespoon of cornstarch moistened with 3 tablespoons of cold water. Boil for 5 minutes, add the juice of 1 orange and serve. DEL MONTE Canned Peaches