Gooseberry Cobbler From Loren Martin
Ingredients| 2 cup flour 1/2 cup corn meal plus 2 tb 1/2 tsp baking powder 1 tsp salt 3/4 cup butter or margarine 3/4 cup boiling water 2 each cans (15 oz) sweetened 1 whole gooseberries 1 tsp honey 1 juice of 1/2 lemon |
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Sift the flour with 1/2 cup corn meal, baking powder and salt. Using
pastry blender or two knives, cut in butter or margarine. Quickly add
the boiling water, mixing in well. Divide the dough in half, and pat
half of it in a buttered 8"x8"x2" baking pan. Sprinkle with 1 Tb corn
meal. Mash half of the gooseberries in their syrup, then stir in
remaining gooseberries, honey and lemon juice; pour over the dough.
Top with remaining dough; sprinkle with remaining Tb corn meal. Bake
in very hot oven (425F) oven for 30 minutes, or until top is lightly
browned. Cut into squares and serve.
From: The Art of American Indian Cooking by Yeffe Kimball and Jean
Anderson, Avon Books, New York, NY, 1965.
Servings:
6
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