This section is from the book "Economical Cookery", by Marion Harris Neil. Also available from Amazon: Economical Cookery (1918).
1 can cherries
2 tablespoons (1 oz.) butter 1/4 cup (1 1/2 ozs.) cornstarch
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup (1 1/2 gills) milk
2 cups (1/2 lb.) flour
Empty cherries into a saucepan, put on the range, then thicken with butter and cornstarch, adding a little sugar, if needed, until it has consistency of rich cream. Sift flour, baking powder, and salt into a bowl, stir in milk, and drop by spoonfuls into hot cherries. Cover and cook twelve to fifteen minutes. Serve hot.
1 cup (1/2 lb.) sugar 1 teaspoon flour 3 teaspoons cocoa
1 egg, separated
2 cups (1 pt.) milk 1 teaspoon butter
1/2 teaspoon vanilla extrct
Mix together sugar, flour, and cocoa in a small saucepan, add yolk of egg, and milk. Cook slowly ten minutes, stirring occasionally, take from fire, and stir in lightly well-beaten white of egg, butter, and vanilla. Pour into glass dish and serve cold.