SHORTCAKES AND PUDDINGS
CHERRY COBBLER
Take 1 quart of flour, a pinch of salt, lard the size of an egg, 1 1/2 teaspoonfuls of baking powder, mix into a stiff batter; spread a layer of the batter in a pan, then a layer of fruit; sprinkle fruit with sugar and lay over it bits of butter, then another layer of dough, and so on until the pan is almost full; then bake in a slow oven. Serve while hot with sugar and cream.
Sister Elisabeth Eckerle. Flora, Ind.
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