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Peach Short Cake

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2 cups sifted flour
4 teaspoons baking powder
1/2 teaspoon salt
1/4 cup sugar
1/3 cup butter
3/4 cup milk
softened butter

One quart peaches, cut, add 1 cup sugar. Let stand 2 or 3 hours at room temperature.


Prepare as for baking powder biscuit. Roll 1/4 inch thick, cut with floured cutter. Place 1/2 of rounds in ungreased baking pan, spread well with melted butter. Cover with biscuit halves, brush top with butter. Bake in hot oven, 450 degrees F., about 15 minutes and bake at meal time to serve hot.

Separate halves, spread hot centers with soft butter. Cover bottom halve with peaches, place top with soft side up. Cover with peaches. Pass sweetened whipped cream. For large cake-pat dough into 2 8-inch ungreased layer cake tins. Or bake in 1 pan, split dough, spread well with soft butter. Add peaches.

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