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coarse crumbs. Combine 1/4 cup milk and 1 slightly beaten egg. Add all at once to dry ingredients, stirring just to moisten. Set aside.
Prepare Cherry filling. Pour filling into 8 1/4 x 1 3/4-inch round baking dish. Immediately spoon on biscuit topping in 6 mounds. Bake at 400 degrees for 20 to 25 minutes. Serve warm with cream or ice cream. Makes 6 servings.
Cherry : Combine one 1-pound 4ounce can pitted tart red cherries (water pack) with juice, 1/2 cup sugar, 1 tablespoon quick-cooking tapioca, and few drops red food coloring in a saucepan. Let stand 5 minutes. Cook and stir till slightly thickened a.nd bubbly, about 5 minutes. Stir in 1 tablespoons butter or margarine.
Cherry Puff
1 1-pound 4-ounce can pitted tart red cherries (water pack)
1 !2 cup sugar
2 tablespoons quick-cooking tapioca
2 egg whites
1 4 teaspoon cream of tartar
1 3 cup sugar
2 egg yolks
1 3 cup sifted cake flour
Drain cherries, reserving 1/2 cup liquid. Chop cherries; add liquid, 1'2 cup sugar, and tapfoca. Cook, stirring constantly, till thickened and bubbly. Beat egg w hites, dash salt, and cream of tartar of soft peaks; gradually add 1 3 cup sugar; beat to stiff peaks. Beat egg yolks into whites. Sift flour over, folk in. Pour cherry mixture into 8x8x2-inch baking dish. Pour batter over. Bake at 325 degrees for 30 minutes. Serve warm with ice cream. Serves 6.
Cherry Sauce
Combine 3 4 cup sugar, 2 tablespoons cornstarch, and dash’ salt. Stir in one 1-pound 4-ounce can pitied tart red cherries with juice. Cook quickly, stirring constantly, till thick and bubbly. Reduce heat; cook 1 minute. Add
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