The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1936-02-28

|ohC pan III JilC hlbIllEIl. buG now
ever served they were always eater
up to the last scrap, with their fra.
grant, juicy fruit filling topped by
a crisp, tender upper crust. Yot
can make a cobbler from almost
every fruit and berry that grows
bEt here are three tried and true
fayorites:
Apple Cobbler
2 cups sifted cake -four
teaspoons double-actinE baking powder
II teaspoon salt
tablespoons butter or other shortening
90 cup milk
TO medium apples. thinly sliced
tablespoons graduated sugar
u cup brown sugar. firmly packed
II teaspoon cinnamon
= ! tablespoon butter
1 tablespoon vinegar
Sift -four once, measure, add
baking powder and salt, and sift
again. Cut in shortening. Add milk
all at once and stir carefully until
all flour is dampened. Then stir Wig
orously until mixture forms a soft
dough and follows spoon around
bowl. Turn out Immediately on
slightly Toured board and knead 80
seconds. Roll 2-3 of dough into strip,
two inches wide and 4 inch thick;
line sides of 8X8x2-inch pan, fitting
closely into corners. Arrange apples
in pan and sprinkle with mixture
of sugars and cinnamon. Dot with
butter. Add vinegar. Roll remaining
1-3 dough Il Inch thick; with sharp
knife make Sits to permit escape of
steam. Fit over apples, pressing
d. edges of dough together with fork
dipped in flour. Bake in hot oven
et450 degrees Fahrenheit) is min
utes, then reduce heat to moderate
$3.50 degrees Fahrenheit) and bake
40 to As minutes longer, or until ap-
piles are tender. Serve plain or with
cream, or sprinkle with powdered
sugar. Serves eight.
Cherry Cobbler
3 tablespoons quick cooking tapi-
q cup sugar
= 2 tablespoons melted butter
3 cups pitted and drained sour
~ red cherries, fresh or canned
! cup cherry juice
2 cups sifted cake flour
2 teaspoons double acting baking
powder
IL teaspoon salt
tai mt nj
shortening
2-3 cup milk
Combine quick cooking tapioca,
butter, cherries, and cherry juice;
let stand while crust is being made.
Sift flour once, measure, ADD baking
powder and salt, and sift again. Cut
in shortening Add milk all at once
and stir carefully until all flour is
dampened. Then stir vigorously
until mixture forms a soft dough
and follows spoon around bowl.
Turn out Immediately on slightly
Toured board and knead 30 seconds.
Roll 2-3 of dough into strip, 2
inches wide and Id inch thick :;
line sides of 3x8x2-inch pan, fitting
closely into corners. Fill with cher
ry mixture. Roll remaining 1-3
dough Ia inch thick with sharp
knife make Sits to permit escape of
steam. Fit over cherries, pressing
edges of dough together with fork
dipped in flour. Bake in hot oven
(450 F) Is minutes, then reduce
heat to moderate $3.50 F. and bake
25 to 80 minutes. Sprinkle pow
dered sugar over top, if desired.
Peach Cobbler
8 tablespoons quick cooking tapi-
Oca
1-3 cup sugar
Il teaspoon salt
u teaspoon nutmeg
tablespoons melted butter
81 @12 cups canned sliced peaches,
drained
1 cup peach juice
tablespoon lemon juice
2 cups sifted cake flour
2 teaspoons double acting baking
powder
u teaspoon salt
tablespoons butter or other
shortening
2-3 cup milk
-~. Combine quick cooking tapioca
sugar, salt, nutmeg, butter, peaches
and fruit juices; let stand Is min
utes, or while crust is being made
Sift flour once, measure, add baking
powder and salt, and sift again
Cut in shortening Add milk all al
once and stir carefully until all -four
is dampened. Then stir vigorously
until mixture forms a soft dough
and follows spoon around bowl
Turn cut Immediately on slightly
Toured board and knead 80 seconds
Roll two-thirdS of dough into strip
2 inches wide and Il inch thick
line sides of 8X8X2-inch pan, fitting
closely into corners. Fill with peach
mixture. Roll remaining 1-3 dough
Il inch thick; with sharp knife
make Sits to permit escape OF
steam. Fit over peaches, pressing
edges of dough together with fork
dipped in -four. Bake in hot over
(450 degree Fahrenheit) Is minutes;
then reduce heat to moderate $3.50
degrees Fahrenheit) and bake 2;
to 80 minutes longer. Sprinkle
powdered sugar over top, If desired
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