Cherry Roly-Poly

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

   Make a baking powder biscuit dough.

2. 2

   Roll to 0.5 inch thickness, strew cherries over dough, sprinkle with sugar and dredge lightly with flour.

3. 3

   Roll like a jelly roll, moisten edges, and bake in a hot oven for 25 minutes, basting with cherry juice.

Nutrition per serving

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 38. The excerpt below is the record exactly as published.

Cherry Roly-Poly Cherry Sauce Coffee H 4. CHICKEN CONSOMME: WITH POACHED EGG YOLKS Heat six cups of Chicken Consomme to the boihng point. Poach the yolks of six eggs in hot water until firm; remove from water with a skimmer. Place one yolk in each Bouillon cup and pour on hot consomme. Sprinkle slightly with finely chopped chives or parsley. FRIED PERCH Select fresh perch of medium size. Clean, bone and wipe dry as possible. Sprinkle with salt, pepper, dip in flour, egg, and crumbs (be sure fish are well coated with crumbs). Lay three at a time in a croquette basket and fry a golden brown in deep hot Cottolene. Cottolene should not be so hot as to brown fish at once, as fish will not be cooked through. (Time required for frying small fish is from four to six minutes.) Drain on brown paper and serve with Sauce Tartare. Garnish with parsley, lemon slices and radishes cut to imitate roses. SAUCE TARTARE Tc one cup of Mayonnaise Dressing add one finely chopped shallot, one tablespoon each finely chopped capers, sweet gherkins, olives, and one-half tablespoon each finely chopped parsley and fresh tarragon. Mix well and keep cool until ready to serve. rZd Sunday 5^ S ufiday Dinners 85 SHREDDED POTATOES Wash, pare and cut potatoes in one-eighth inch sli'jes. Cut slices in tiny straws. Wash carefully in cold water until water ceases to be cloudy. Let stand one h jur in cold water. Drain and dry on towels. Fry a golden brown in deep hot Cottolene. Drain on brown paper, sprinkle with salt and serve around fried perch. ASPARAGUS TIPS IN CROUSTADES Prepare the asparagus in the usual way, cut off the tops one inch in length. Cook in as little boiling salted water as possible. Drain and dress with a Bechamel Sauce. Serve in Bread Croustades (small round, square, or diamond-shaped molds cut through thick slices of bread). BECHAMEL SAUCE 4 tablespoons butter. J^ cup hot thin cream. 4 tablespoons flour. Yolk 2 eggs. \Yi cups highly seasoned chicken Salt, pepper, few grains nutmeg, stock. Process: Melt butter in a saucepan, add flour, stir to a smooth paste; add stock slowly, stirring constantly; add cream and con- tinue stirring. Bring to boiling point, remove from range and add ^gg yolk slightly beaten. Add seasonings. Beat until smooth and glossy. Keep hot over hot water. Do not allow sauce to boil after adding yolk of egg. LETTUCE WITH CREAM DRESSING Pick over, wash thoroughly young tender lettuce; cut off the roots and drain. Beat one-half cup heavy cream until solid. Add two tablespoons vinegar diluted with one tablespoon cold water. Add one tablespoon finely chopped chives, one-half teaspoon salt and one-eighth teaspoon pepper. Pour over lettuce, mix well and serve cold. CHERRY ROLY-POLY Make a baking powder biscuit dough as for Cream Fruit Rolls. (See Page 180.) Roll to one-half inch thickness. Drain pitted cherries from the juice; strew them over dough, sprinkle with sugar 86 S2 Sunday Dinners June Third Sunday and dredge lightly with flour. Roll like a jelly roll, moisten and press the overlapping edge and close the ends as securely as possible. Bake in a hot oven, twenty-five minutes, basting three times with some of the cherry juice sweetened to taste, or tie loosely in a floured cloth and cook in boiling water two hours, or steam in a steamer one hour. Serve on a hot platter with Cherry Sauce. CHERRY SAUCE 2 cups pitted cherries. }/2, glass red currant jelly. 1 cup claret. Juice 1 lemon. % cup sugar. J^ dozen Cassia buds. Process: Mix the ingredients in the order given, cook slowly until reduced to a syrup. Strain through a sieve and serve hot with Cherry Roly-Poly or Dumplings. iZ,k Sunday 5 2 S unduy Dinners 87 QYlenu Cream of Asparagus Soup — Croutons Radishes Green Onions Roast Stuffed Shoulder of Lamb — Mint Sauce New Potatoes with Peas Swiss Chard with Bacon and "Hard Boiled" Eggs 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.