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3 cups sifted flour
4 teaspoons baking powder
1 teaspoon salt
1/3 cup shortening
2 eggs plus enough water to make 1 cup


1 can red pitted cherries (drained)
1 1/2 cups cherry juice (add water if less)
1 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
1 tablespoon salt
1 tablespoon butter
1 tablespoon lemon extract


Blend as for pie dough. Mix and toss on lightly floured board. Knead lightly and roll to 1/4 inch thickness. Brush with melted butter and cover with pitted red cherries drained from juice. Roll up like jelly roll. Cut in slices 1 1/2 inches thick. Place cut end down in syrup.


Mix sugar, cornstarch and salt together, pour over cherry juice, boil until thick and clear. Add butter and lemon juice. Pour into deep well greased baking dish. Add cherry rolls, bake in moderate oven, 350 degrees F., 45 minutes to 1 hour.

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