2 to 3 tbsp. quick cooking tapioca
1 c. sugar
1/4 tsp. salt
1/8 tsp. cinnamon
4 c. sliced fresh peaches
1 c. water
2 tbsp. lemon juice
2 tbsp. butter
1/2 c. cake flour (sifted) use just pastry flour
2 eggs
1/4 tsp. cream of tartar
1/8 tsp. salt
1/2 c. sugar

Combine tapioca, sugar, salt, cinnamon, peaches and water. Bring to boil. Remove from heat. Add lemon juice and butter.

Combine eggs and cream of tartar and salt and beat until foamy. Add 1/2 cup sugar gradually and beat until thick and lemon colored. Fold in flour.

Keep peach mixture warm, pour into 2 quart baking dish and put cake mixture on top. Bake at 325 degrees for 50 minutes.