2 c. sifted flour
2 tsp. baking powder
1/2 tsp. salt
1/4 c. shortening
1 egg, beaten
1 c. milk
4 c. mixed cooked vegetables (peas, carrots, celery, Lima beans)
1/2 c. vegetable stock
2 tbsp. butter

Mix and sift dry ingredients together and cut in shortening. Combine eggs and milk, add to dry ingredients, stirring until mixed. Arrange hot seasoned vegetables into bottom of greased casserole or baking pan, add vegetable stock, dot with butter, cover with first mixture and bake in hot oven at 425 degrees for 20 to 25 minutes. Turn out on hot serving plate with vegetable on top. Serve with tomato or mushroom soup. Serves 6.