1/4 c. sugar
1/4 c. all-purpose flour
1 tsp. cinnamon
1/4 tsp. salt
1/4 c. cold butter
1 1/2 c. all-purpose flour, sifted
1/2 c. sugar
3 tsp. baking powder
3/4 tsp. salt
3/4 c. milk
1 egg
3 tbsp. salad oil or melted shortening
1 can red sour pitted cherries, drained well

Combine sugar, 1/4 cup flour, cinnamon and salt in small bowl. Cut in cold butter with pastry blender or two knives. Set mixture aside. Sift together 1 1/2 cups flour, 1/2 cup sugar, 3 teaspoons baking powder and 3/4 teaspoon salt. Beat together milk, egg and salad oil or melted shortening. Drain cherries thoroughly. Add liquid ingredients to dry ingredients with drained cherries. Stir just enough to blend together. Spoon half the batter into a well-greased 8 inch square baking pan. Sprinkle with half the reserved cinnamon mixture. Spoon remaining batter over top and cover with rest of cinnamon mixture. Bake in a moderately hot oven at 400 degrees, 35 to 40 minutes or until tester inserted in center comes out clean. Cut into squares and serve warm. Makes 9 servings.