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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

SHORTCAKES AND PUDDINGS

GOOSEBERRY COBBLER
 

 For the crust take 1 pint of sour milk, 1 teaspoonful of soda, 1/2 teaspoonful of salt, 2 tablespoonfuls of lard, flour enough to make a soft dough; roll out until a little thicker than pie crust. Spread over the dough 1 quart of gooseberries; sweeten to taste. Roll the berries and crust together, place in a bread pan, pour over 1 pint of water; bake in a moderate oven 3/4 of an hour.

Sister Etta Archer, Lenox, Iowa.