Mix together in a saucepan:
1 c. sugar
1 T. cornstarch
Gradually add 1 c. boiling water or syrup from canned fruit (if using syrup, then decrease the amount of sugar – even to ½ cup). Stir constantly and bring to a boil. Boil one minute.
3 c. fruit (prefer peaches)
Pour into a 10X6X2 baking pan. Dot with 2 T. butter. Sprinkle with 2 t. cinnamon. Drop shortcake dough by spoonfuls over top of fruit. Bake at 400 for 20 minutes.
1 c. flour 1 1/2 t. baking powder
1 T. sugar 1/2 t. salt
Cut into flour mixture until fine 3 T. shortening. Stir in 1/2 c. milk (to make a soft dough).