16-year-old Helena Muffly wrote exactly 100 years ago today:
Her middle-aged granddaughter’s comments 100 years later:
How did the Muffly family use the sour cherries? In pies? . . . jam?. . . fruit compote? . . . cherry pudding?
1/2 cup butter, melted
1 cup sugar
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup milk
1 1/2 cups all-purpose flour
1 teaspoon vanilla
3/4 cup sugar
2 1/2 cups pitted sour cherries*
1/2 cup water
Preheat oven to 350 degrees. Put into a mixing bowl: butter, sugar, baking powder, salt, egg, milk, flour, and vanilla; beat until smooth. Pour into a 7 1/2 X 12 X 2 inch rectangular casserole dish, or similarly sized dish.
Make sauce by heating the 3/4 cup of sugar, cherries (including any juice), and water. Bring to a boil; then pour the cherry sauce over the batter. Place in oven and bake for 35 to 45 minutes, or until pudding just begins to shrink from sides of dish, and the top is golden brown. When baked, cherries and sauce will be on the bottom. Serve warm. If desired, may be served with milk.
*Frozen or canned cherries may be used. Do not drain frozen or canned cherries; and include juice when measuring cherries. It works okay to use a 1 pound can of cherries—there just will be somewhat fewer cherries in the dish than if fresh or frozen cherries were used. Reduce amount of sugar, if using cherries canned or frozen in sugar syrup.