Fresh Peach Cobbler

1/2 c Sugar

1 tb Cornstarch

1/4 ts Ground nutmeg

4 c Peeled fresh or canned

Peaches, drained 1 ts Lemon juice

1 c Flour

1 tb Sugar

1 1/2 ts Baking powder

1/2 ts Salt

3 tb Shortening

1/2 c Milk

1. Heat oven to 400F. Mix 1/2 cup sugar, cornstarch and nutmeg in a 2 qt.

saucepan. Stir in peaches and lemon juice. Cook over medium heat until mixture thickens and boils. Boil and stir 1 minute. 2. Pour into ungreased 2 quart casserole dish. Stir together the flour,

baking powder, 1 T sugar and salt. Add the shortening and cut through with a fork until flour clings to shortening. Add milk. Form into a ball. Drop mixture by 6-8 teaspoonsful onto hot fruit. 3. Bake for 25-30 minutes, or until topping is golden brown. Serve with

whipped cream or vanilla ice cream. NOTE: You may substitute any fruit for the peaches, just being care- ful that the amounts are approximately the same.