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Show efi t12 IVesk To Fruit Cobblers. PRUIT cobblers combine frur and a simple cake batter tc make a de luxe dessert which i; especially suited to cold weathei when hearty foods touch the hun gry spot and when it is a real joy to have the oven going. Of the many canned fruits tha might be used start with the favor ite of the family, whether it b( apricots, peaches, loganberries cherries or what have you. Th( syrup from the fruit can be usee as the sauce for the cobbler jus as it is, or it can be thickene and extra seasonings added, sucl as a bit of cinnamon, lemon or nut meg. The sauce may be hot o cold, but it really tastes bette hot. If you do not have a recipe fo the batter part, try this one: 1 egg 1a cup melted fa cup sugar shortening (not 1 cup flour hot) 1 tsp. baling powder 2 cups drained V cup milk canned fruit 1 tsp. vanilla 'Cover the bottom of a greasei baking pan with the drainei canned fruit. Beat the egg well and beat in the sugar. Sift flou with the baking powder and adi alternately to egg mixture wit) the milk. Add vanilla, melted fa (butter will give excellent flavoi but any fat can be used), and bea thoroughly. Pour over the frui and bake in a moderate oven (35 degrees) for about 30-40 minute; Serve warm with the hot s5-ru from the fruit as suggested, c any sauce peferred. Serves 6. MARJORIE H. BLACK. |