Instructions: NEW YORK - They doted on their desserts in Colonial times, according to a present-day chef who offers recipes for home cooks to make for Presidents Day next Monday.

His suggested desserts feature cherries, evoking a touch of legend.

Executive chef Andrew Paparella presides over the kitchen at the historic Fraunces Tavern restaurant in Lower Manhattan, where tradition seasons the whole ambience, let alone dishes served there.

Paparellas Presidents Day desserts include cherries on a cloud.

The choices recall momentous events in the taverns history associated with George Washington, who in 1783 visited, socialized, and on Dec. 4 bade farewell there to the officers hed led to victory in the Revolutionary War.

The tavern, located in a building that dates from 1719, had been renamed for its owner, Samuel Fraunces, earlier in 1783 after the British had evacuated New

Menus planned for Presidents week at the tavern include choices that Washington might have enjoyed at the tavern: roasted corn chowder, pan-roasted cod, breast of capon Madeira, Yankee pot roast, sirloin au poivre with Yorkshire pudding.

A variety of cherry desserts will be served, and drinks at the bar will include rum, cognac, hot cider with brandy, spiced wine punches and coolers.

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