FILLING:

3 c. fresh peaches, peeled and sliced
1/4 c. sugar
1 tsp. grated lemon peel
1 tsp. lemon juice
1 tsp. almond extract

SHORTCAKE:

1 1/2 c. sifted all-purpose flour
1/4 tsp. salt
3 tsp. baking powder
3 tbsp. sugar
1/3 c. shortening
1/2 c. milk
1 well-beaten egg
2 tbsp. sugar to top

To make filling, arrange peach slices in greased 8x8 inch pan. Sprinkle with sugar, lemon peel, lemon juice and almond extract. Heat in 400 degree oven while preparing shortcake.

For shortcake, sift dry ingredients together and then cut in shortening to a coarse-crumb consistency. Add milk and egg at once and stir until dough is moistened evenly. Spread dough over hot fruit and sprinkle with 2 tablespoons sugar. Bake at 400 degrees for 40 minutes. Serve warm with cream or ice cream.