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By BARBARA C. VVAYLAND
Rappahannock New* Staff W riter
Life may be more than just a bowl of cherries, but anyone with a taste of delicious desserts should add more cherries to their life — tart cherries, that is.
Tart cherries — sometimes called pie cherries or sour cherries -— are a
mainstay in many of /^rperica’s favorite dishes. "
The major variety grown in American is the Montmorency, which has been grown in the U.S. for more than a century'.
Tart cherries grow best around cold lake shores. The greatest concentration of cherry orchards in the U.S. is on the shores of the Great Lakes, Michigan is the nation's leading tart cherry producing state, yielding up to 75 percent of tart cherries grown in the U.S.
The delicious flavor of cherries is known to every one. The fruit is equally popular whether fresh or canned and is used in numerous ways, notably for pies, tarts and sauces, confectionery, frozen desserts and soda — fountain favorites.
Tart cherries are an excellent source of vitamin A and potassium. They ’re also low in calories, fat and sodium. Cherries keep in the freezer for up to one year. Once thawed, use them quickly or store them in their syrup or juice, otherwise they'll discolor. Thawed cherries ma\ be kept for three to five days in the refrigerator.
Just in time for the cold months and National Cherry Month (February) as well as the famous President’s’s Day weekend we thought cherry desserts would be appropriate for this week's column.
Fruit Cobbler
For biscuit topper, sift together 1 cup sifted all-purpose flour, 2 tablespoons sugar, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt. Cut in 1/4 cup butter till mixture resembles
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