| 1 | Heat oven to 400°F. |
| 2 | Mix ?cup sugar, cornstarch and nutmeg in a 2 qt. saucepan. |
| 3 | Stir in peaches and lemon juice. |
| 4 | Cook over medium heat until mixture thickens and boils. |
| 5 | Boil and stir 1 minute. |
| 6 | Pour into ungreased 2 quart casserole dish. |
| 7 | Stir together the flour, baking powder, 1 t sugar and salt. |
| 8 | Add the shortening and cut through with a fork until flour clings to shortening. |
| 9 | Add milk. |
| 10 | Form into a ball. |
| 11 | Drop mixture by 6-8 teaspoonsful onto hot fruit. |
| 12 | Bake for 25-30 minutes, or until topping is golden brown. |
| 13 | Serve with whipped cream or vanilla ice cream. |
| 14 | note: you may substitute any fruit for the peaches, just being care- ful that the amounts are approximately the same. |
