Peach Shortcake (untested)

This recipe is in Grammy's handwriting. It is dated March 1970 and attributed to Better Homes & Gardens.

Ingredients for cake:

• 2 cups sifted flour
• 3 tablespoons sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg
• 1/2 cup margarine [I would use butter]
• 1/2 cup chopped walnuts
• 1 beaten egg
• 1/3 cup milk

Ingredients for filling:

• One 13 oz. can (2 3/4 cups) sliced peaches
• 1/4 cup sugar
• 2 tablespoons corn starch
• 2 tablespoons margarine [I would use butter]
• 2 tablespoons lemon juice

Instructions for cake:

1. Sift together dry ingredients
2. Cut in butter
3. Stir in nuts
4. Add egg and milk
5. Stir until just combined
6. Turn onto floured surface
7. Knead gently
8. Pat or roll to 12-inch by 6-inch rectangle
9. Cut into eight 3-inch squares
10. Place on ungreased baking sheet
11. Bake at 450°F for 10-12 minutes
12. Split shortcakes crosswise while hot

Instructions for filling:

1. Drain peaches, saving 1 cup syrup
2. Combine sugar and corn starch in sauce pan
3. Add syrup and cook over medium heat until mixture thickens
4. Remove from heat
5. Stir in butter, lemon juice, and peaches
6. Cool slightly
7. Spoon half over bottom portions of shortcakes
8. Add tops and cover with the rest of the fruit mixture
9. Garnish with whipped cream