Cherry Cobbler
Extra good when all cherries are ripe, but delicious all year 'round
Ingredients
- 1 1/2 cupsfuls flour
- 1 1/2 teaspoonfuls baking powder
- 1 teaspoonful salt
- 1 tablespoonful Crisco
- 1/2 cupful milk
- 1 quart stoned cherries
- 1 1/2 cupfuls sugar
Directions
- Sift flour, baking powder and salt. Work the Crico in flour with tips of fingers. When well mixed add the milk. Put the cherries into an oblong pan, cutting openings in top to allow escape of steam.
- Put an inverted cup in the center of pan. This prevents dough from laying on fruit and becoming soaked with juice. Then place dough over all. Bake in moderate oven until crust is brown and cherries tender. This recipe is sufficient for six generous helpings half the size of the double portion illustrated. Canned cherries may be used. In this case, it fruit has been sweetened, omit sugar and save juice from can to be served with cobbler.