1 (No. 2 1/2) can cling peach slices
1 c. peach syrup
1/3 c. brown sugar, packed
1/3 c. granulated sugar
3 tbsp. cider vinegar
1/4 tsp. cinnamon
1/4 tsp. nutmeg
Few grains of salt
1 tbsp. butter
2 tbsp. cornstarch

TOPPING:

1 c. sifted all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
2 tsp. sugar
1/4 c. shortening (part butter)
1/3 c. milk

Drain peach slices, and arrange them in a 1-quart casserole. Measure 1 cup peach syrup into a saucepan, and blend in remaining ingredients. Bring to a boil; then simmer until thickened and clear, about 5 minutes. Pour over peaches. Place in a moderately hot 400 degree oven while mixing topping.

Sift dry ingredients together. Cut in shortening. Add milk, and mix to a moderately stiff dough. Drop by small spoonfuls on top of the hot peach filling. Return casserole to oven and bake until topping is a rich golden brown, about 20 minutes. Serve warm with whipped cream or ice cream. Serves 5.