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Cherry Short-Cake

Chop up, with a silver knife, after pitting them, some fine sweet cherries, and sift over the fruit a generous layer of sugar; set aside for an hour before making the short-cake, to form juice.

For the pastry make rich biscuit crust. Into I pint of sifted flour-2 cupfuls-mix a little salt and 2 level teaspoonfuls of baking-powder. Sift again, and rub in a tablespoonful each of lard and butter. Add I well-beaten egg and enough milk to make a dough to roll out. Bake in a biscuit-pan in two layers half an inch thick; to keep them separate, place flecks of butter between. This requires a quick oven, as for biscuit. When done, cut the crust into individual pieces and spread the prepared cherries between and on top. Serve with whipped cream, flavored with the remainder of juice.