COBBLER:

2 c. sliced fresh peaches
3/4 c. sugar
2 tbsp. flour
1 tbsp. lemon juice
1 tbsp. butter

SHORTCAKE:

2 c. sifted flour (all-purpose)
1/2 tsp. salt
4 tsp. baking powder
1 tbsp. sugar
1/3 c. shortening
1 egg, beaten
3/4 c. milk

Cobbler: Place peaches in greased 1 1/2 quart casserole. Sprinkle with mixture of sugar and flour, then lemon juice; dot with butter.

Shortcake: Sift together dry ingredients. Cut in shortening until like coarse crumbs. Combine egg and milk. Add, stirring only until moistened. Drop in 6 mounds over peaches. Bake at 425 degrees for 30 minutes. Serves 6.