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Peach Cobbler

2 cups sifted all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
Sugar, about 1/4 cup
1/2 cup solid vegetable shortening
3/4 cup milk
3 1/2 cups (1 pound, 13 oz. can) sliced peaches
1 tablespoon fresh lemon juice
1/2 teaspoon cinnamon
1 teaspoon butter or margarine
1 cup light cream, sweetened to taste and flavored with nutmeg

Sift flour into bowl with baking powder, salt, and 1 tablespoon
sugar. With a pastry blender cut in shortening until fine. Add milk
to make a soft dough. Combine peaches, lemon juice, 2 tablespoons
sugar, cinnamon, and butter in casserole. Pat out shortcake dough
to fit top. Bake in preheated hot oven (450F) for 10 minutes. Reduce
heat to moderate, (350F) and bake for 25 minutes more, or until
crust is golden brown. Serve warm with nutmeg-flavored cream.

Yields: 8 servings

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