Peach Shortcake
| 2 cupfuls sugar | 3/4 cupful Crisco |
| 1 cupful milk | 1 teaspoonful baking powder |
| 5 eggs | 1/2 teaspoonful salt |
| 3 cupfuls flour | 1 teaspoonful almond extract |
| Quartered peaches | |
Cream Crisco and sugar together, then add milk, eggs one by one, always beating well between each one, flour sifted with baking powder and salt, then add extract. Mix and divide into two layer tins that have been greased with Crisco and bake twenty minutes in moderate oven. Turn out and spread with butter. Put together with quartered and sweetened peaches and pile some peaches on top.
Sufficient for one cake.