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Page 12 · column 4 of 7 · from the scan, no model involved
5 cups pitted canned or frozen tart red cherries 2-1/2 tablespoons lemon juice 1/3 cup sugar 1/3 cup packed brown sugar 2-1/2 tablespoons cornstarch 1 teaspoon ground cinnamon 1 /4 teaspoon ground nutmeg Topping: 1 cup all-purpose flour 1 tablespoon sugar 1 teaspoon baking powder 1/4 teaspoon salt 2 tablespoons butter or margarine 1/3 to 1/2 cup milk Drain cherries, reserving 1/4 cup juice; discard remaining juice. Combine cherries and lemon juice; set aside. In a saucepan, combine sugars, cornstarch, cinnamon and nutmeg; stir in cherry juice. Bring to boil, stirring occasionally; boil 2 minutes. Add cherries; pour into an ungreased 8inch square baking pan. For topping, combine flour, sugar, baking powder and salt; cut in butter until crumbly. Stir in enough milk to moisten. Drop by tablespoonful over cherries. Bake at 450 degrees for 10-13 minutes or until golden brown. Yield: 6-8 servings.
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