Cherry Roly-Poly


Sift one teaspoonful of salt and three level teaspoonfuls of baking-powder into one pint of flour; rub into this one tablespoonful of butter and moisten with enough milk to make a rather stiff dough. Toss on the board and pat into a rectangular shape. Have ready some stoned and well-drained cherries, lay them on the dough and press them gently into it. Dredge with flour and roll over into a loose roll, pinch the edges together and wrap in a cloth. Lay in a steamer and cook one hour; serve with cherry sauce.