1/2 c. packed brown sugar
1/8 tsp. each: nutmeg and cinnamon
dash of salt
2 tbsp. lemon juice
1 1/2 c. all-purpose flour
1 1/2 tsp. baking powder
milk
1/2 c. solid vegetable shortening
1/3 c. milk
4 small firm, ripe peaches, halved and pits removed or 2 medium peaches, quartered
1/4 c. granulated sugar
1 tbsp. butter

Mix brown sugar, spices, 2/3 cup water, dash of salt and lemon juice in bowl and set aside. Mix 3/4 teaspoon salt and next 2 ingredients. Cut in shortening. Add 1/3 cup milk and stir with fork until dry ingredients are moistened. Roll out on lightly floured board to form a 12-inch square. Cut in 4 smaller squares. Put a peach half or quarter in center of each square. Sprinkle with granulated sugar and dot with butter. Moisten edges of pastry squares and fold corners over fruit. Brush with milk. Put in shallow baking dish and pour remaining brown sugar syrup around dumplings.

Bake in a very hot oven (450°F) for 10 minutes. Reduce heat to 375°F and bake about 30 minutes longer. Serve warm with cream.