2 c. flour
3 tsp. baking powder
1/2 tsp. salt
1/4 c. brown sugar, firmly packed
1/2 c. shortening
1/2 c. pecans, chopped
1 egg, well beaten
2/3 c. light cream
Sweetened sliced peaches

Sift together flour, baking powder and salt. Cut in brown sugar and shortening until mixture resembles coarse meal. Add pecans. Combine egg and light cream; add to flour and shortening mixture only until all flour is dampened. Spread dough in 2 well-greased 8-inch round cake pans.

FOR INDIVIDUAL SHORTCAKES, turn dough out on well-floured board; knead. Roll to 1/2-inch thickness. Cut into rounds with 3-inch cutter (or rim of a tumbler). Place on ungreased baking sheets. Bake in hot oven, 450 degrees, for 10-12 minutes.

Place sweetened, sliced peaches (fresh, frozen or canned) between layers or split individual shortcakes. Top with sweetened whipped cream and peaches.