2 cps enriched all-purpose flour
3 tsp baking powder
1 tsp salt
1 tbsp sugar
4 tbsp shortening
1/2 cp orange juice (or rich milk if orange juice is not available
1/4 tsp lemon extract
1 - Sift flour once then measure and sift again with baking powder,
salt and sugar, then cut in the shortening.
2 - Beat 1 whole egg and 1 egg yolk together, reserving 1 white for the tops.
3 - Add orange juice and flavoring to the beaten eggs.
4 - Add the dry ingredients and stir only enough to make the dough
5 - Turn out on lightly floured board and knead for 1/2 a minute.
6 - Roll out 1/2 " thick then cut into rounds using a large biscuit cutter
7 - Brush tops with white of egg and sprinkle with sugar.
8 - Bake on ungreased bake sheet 12 - 15 minutes in a preheated 425 degree oven.
9 - Split hot shortcake, butter the lower half and cover with the sliced sweetened peaches.
10 - Replace top anc coat with fruit.
11 - Serve with cream, either whipped or plain.
Note - To sweeten the peaches substitue half honey for the usual amount of sugar