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CHERRIES

Varieties: Lamberts and Bings predominate in the varieties ship-
ped to the fresh fruit market by B. C. Tree Fruits Ltd. Both are dark
red in colour and of luscious flavor. July is the cherry month, with

Bings arriving a little ahead of Lamberts.
B. C. Cherries are picked and shipped with the stems on. This requires more time
and care in picking, but guards against spoilage in transit due to breaks in the skin.

CANNING B.C. CHERRIES

For canning British Columbia sweet cherries, wash and stem. The stones may be
removed or not as desired. Follow canning instructions given on pages 2 to 6.

SWEET CHERRY ROLY POLY

2 cups once-sifted flour rub in quickly with the fingertips. Grad-
4 teaspoons baking powder ually add milk, mixing in lightly and us-
14 teaspoon salt ing enough to make a dough which though

soft, is not sticky. Knead with fingertips

3 to 4 tablespoons shortening for 10 seconds. Roll to a rectangle about
Milk (about 2/3 cup) 1/6 inch thick. Spread with soft butter,
Soft butter cover generously with cherries and sweet-
Pitted B.C. sweet cherries en as desired. Roll up like jelly-roll, dam-
Granulated or brown sugar pening edges to seal well. Bake on greas-

Measure flour and sift with baking ed pan in hot oven, 425° F., about 40
powder and salt. Cut in shortening finely, minutes. Slice and serve hot, with cream
using two knives or a pastry blender; or or sauce.

CHERRY OLIVES

Cherry Olives are best made from B. C.
Cherries. They are served as a relish,
like olives. They are increasingly popular
at parties, particularly with the men-folk.

No heating or cooking is required. Very
little sugar is used but the Cherry Olives
must be stored in a cool, dry place.

4 pounds B.C. cherries
1 quart vinegar

1 cup water

% cup sugar

1% tablespoons salt

Wash the cherries and cut off the stems
with scissors, to a length of about one
inch. Pack the cherries in jars and cover
with a solution made by combining the
vinegar, water, sugar and salt.

Seal the jars and store in cool, dry
place.

Yield—5 pints of Cherry Olives.

Page Seven