Cherry Duff

Ingredients

• 4 cups pitted cherries
• 2 cups flour
• 2 cups sugar
• 4 teaspoons baking powder
• 1 teaspoon lemon juice
• 1 teaspoon salt

Method

1. 1

   Combine all ingredients and prepare as directed.

Nutrition per serving

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 39. The excerpt below is the record exactly as published.

Cherry Duff Cherry Sauce Coffee < —^ — — h CREAM OF ASPARAGUS SOUP (For recipe see Page QQ.) CROUTONS Cut stale bread in one-third inch slices; remove crusts and cut in one-third inch strips, cut strips in one-third inch cubes. Fry them a golden brown in deep hot Cottolene. Drain on brown paper and sprinkle lightly with salt. ROAST SHOULDER OF LAMB Order a shoulder and fore-leg of lamb, boned. Wipe, stuff and truss in shape. Sprinkle with salt, pepper and dredge with flour. Place on rack in dripping pan, put in hot oven and baste with dripping melted in one cup hot water, as soon as flour begins to brown; con- tinue basting every fifteen minutes until meat is done, which will require about two hours; add one cup of stock to pan while meat is cooking. When richly browned cover closely and finish cooking. To carve a boned leg of lamb, cut in thin slices across the grain, beginning at top of shoulder. When trussed in shape meat looks like a goose without wings or legs. STUFFING FOR LAMB (See recipe Page 154 for stuiBfing, adding % teaspoon poultry seasoning.) 88 52 Sunday Dinners 'Zrihsunday MINT SAUCE 1 bunch of mint finely chopped. 2 tablespoons cold water. 3^ cup vinegar. 2 tablespoons powdered sugar. Process: Dilute vinegar with cold water, add sugar and stir until sugar is dissolved, pour over mint (there should be four table- spoons of mint), place on back of range and infuse for one-half hour. NEW POTATOES WITH NEW PEAS Prepare potatoes as for New Potatoes with Chive Sauce (see recipe Page 78), omitting the Chives. Cook one cup of new peas until tender, in as little boiling salted water as possible. Drain; add to potatoes. Reheat potatoes and peas in Cream Sauce. SWISS CHARD WITH BACON Wash and pick over Swiss Chard. Cook in boiling salted water, using just enough water to prevent Chard from burning. Drain and chop fine. Arrange in a mound on a chop platter, surround (crown fashion) with "hard-boiled" eggs cut in halves lengthwise, having cut side out. Cut a slice off the large end of each egg so that they will stay in place. Cut five slices of bacon in narrow strips crosswise. Try out one-third cup. Add one-fourth cup vinegar, diluted with one-fourth cup hot water, pour while hot over the Swiss Chard, scattering the scraps of bacon over top of mound. CHERRY DUFF 4 cups pitted cherries. 2 cups flour. 2 cups sugar. 4 teaspoons baking powder 1 teaspoon lemon juice. 1 teaspoon salt

Cook this with the app: pantry check, scaling, and the assistant.