• Preheat oven to 350.
• Prepare (wash, pick and sort through) about 1 quart of gooseberries and place in a 9" X9" pan.
• Spread out over the top of the berries 1 cup of sugar and a sprinkle of water (approx. 1 teaspoon).
  Then cream together 1 cup sugar and 1/4 cup shortening.
• Add the following to the creamed sugar/shortening to make a batter (which will be thick) 1 egg, 3/4 cup milk,1 3/4  cup flour, 1 1/2 teaspoon baking powder and 1/2 teaspoon vanilla extract.
• Mix this together and spread batter over the berries in the pan.
• Bake 1 hour at 350 degrees.
• Serve while warm. This is a shortbread type crust and is well suited to serve with ice cream or with cream poured over the desert.

• 2 packages (3 ounces each) ladyfingers -or- 1 package (16 ounces) pound cake, but into 18 inch slices.
• 2 packages (3.4 ounces each) instant vanilla pudding mix
• 1 jar (18 ounces) raspberry jam
• 2 pints of fresh raspberries
• whipped cream

• Prepare pudding according to package directions.
• Arrange a third of the ladyfingers on the bottom of a trifle dish or large clear or decorated bowl.
• Set another third of the ladyfingers around the inside standing edge of the dish, using half of the pudding to keep them standing upright.
• Gently combine the jam and half of the fresh raspberries. Spoon half of the jam and berry mixture over the pudding.
• Layer with the remaining cake, then pudding, then raspberry mixture on top.
• Chill.
• Garnish with whipped cream and remaining fresh raspberries.
  

Cherry Cobbler

• 3 cups cherries
  1 cup sugar
  1tb. quick-cooking tapioca
  
• Put cherries in buttered 8x8x2" pan. Sprinkle with sugar & tapioca. Put in oven till ready
  
• Stir together: 1 1/2 cups flour, 3 tsps baking powder, 1tbs sugar, 1/2 tsp salt, 1/3 cup shortening.
  Add 1/2 cup milk & 1 beaten egg. Stir till flour is moistened. Spread over hot cherries.
  
• Bake 35 minutes @ 400 degrees F