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Peach Short Cake

Make a rich baking powder crust and roll to inch thickness. Cut with cooky cutter, and butter ½ the resultant small cakes. Place the unbuttered ones on top.

Bake them, then split open and fill each one with fresh peaches cut in thin slices, and sprinkle with powdered sugar. Serve hot with whipped cream. Cream is nicer if flavored with almond extract and filled with chopped almonds. -Miss Rea Moon, Oakwood, Ont.