If I were to write this recipe the way I got it, everyone would be writing or calling me. My daughters-in-law all had a fit when they first got married. Now everyone is used to me and my old-school ways. By the way, they are all good cooks.

This recipe came to me in the 1960s from Clara Jones. I think she lived in Mattoon, Ill., at the time. My grandmother Rosa made this once in a while; she used whatever kind of fruit was in season. This time of year, you think of cherries so we will work with them, but this recipe is good with blackberries, strawberries, peaches, etc. — whatever your family likes.

Fruit Pudding

1/2 cup sugar

1/2 cup butter

1/2 cup milk

1 teaspoon baking powder

3/4 cup flour

Pinch of salt (about 1/4 teaspoon)

--Cream sugar and butter together.

--Add rest of ingredients and mix well.

--Pour into 8- or 9-inch greased pan.

--Then add:

1 cup cherries

1 cup sugar

1 cup HOT water

--Add all together then add to above batter. Bake 10 minutes at 400 degrees, then reduce to 375 degrees for 30 minutes.

Notes: Makes a square pan. You can double with no trouble for a 9- by 13-inch pan.

Jackie Lindley is a great-grandmother and retired Clark County, Ill., farmer. Send comments and recipes to her at 20472 E. 500th Road, West Union, IL 62477.