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Peach Cottage Pudding

1/4 cup Cottolene. 1 cup sugar. 1 egg. 1/2 cup milk. 2 cups pastry flour. 4 teaspoons baking powder. 1/4 teaspoon salt 1/4 teaspoon almond extract.

Fresh peaches sliced.

PROCESS: Cream Cottolene, add sugar gradually, stirring constantly; add egg well beaten. Mix and sift flour, baking powder and salt; add to first mixture alternately with milk. Add extract and beat thoroughly. Turn into a well-greased shallow pan, and bake twenty-five minutes in a moderate oven. Cut in three-inch squares; pile thinly-sliced fresh peaches on top of each portion, sprinkle thickly with powdered sugar and serve with rich cream.