ROLLS:

1 1/2 c. sifted flour
2 tsp. baking powder
1/2 tsp. salt
2 tbsp. shortening
1/2 c. milk
2 c. pie cherries (pitted and drained)

CHERRY SAUCE:

Cook 1 minute.

1 cup sugar
1 tablespoon flour
1 cup cherry juice and 1 cup water for 1 minute.

Add

1 tablespoon butter.

Sift together dry ingredients three times. Add milk gradually. Cut in shortening. Roll 1/4 inch thick. Cover with cherries.

(Sprinkle with sugar if cherries have not been sweetened.)

Roll and press edges together. Cut in 1 1/2 inch slices. Put in greased pan or muffin tins. Pour cherry sauce over them. Bake at 425 degrees for 30 minutes, basting often. Serve hot. Serves 6.