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Steamed Cherry Pudding

1 quart of pitted cherries. 8 heaping cups of flour. 5 teaspoonfuls of baking powder. 2 cupfuls of water.

Mix the powder in the flour dry, make a hollow in the middle, throw in a little salt, pour in the water and mix up as soft as it can be handled. Work the dough on the table slightly by pressing it flat with the hands and doubling over. Lay a botton crust of it in a tin pudding pan that holds 4 quarts; spread half the pitted cherries on it, lay another crust on them, then the remainder of the cherries and a third sheet of dough on top. Set in a steamer and steam from 30 to 45 minutes and serve while hot and light, with sauce.

All kinds of fruits can be used to make the above kind of steamed pudding, which has no shortening, but plenty of powder, and has the fruit in layers like apple roll.