-Jo Ferry cmsj69b
9    Peaches; about 3 lbs
1 c  Sugar
1 ts Sugar
2 tb Cornstarch
2 ts Lemon juice
1 pt Raspberries
1 1/2 c  Flour
1 1/2 ts Baking powder
3/4 ts Salt
5 tb Butter; chilled
2/3 c  Milk

Heat oven to 400. Peel peaches and slice. Combine them with 3/4 cup of
sugar, the cornstarch and lemon juice. Gently stir in raspberries. Transfer
to 2-qt. baking dish. Cover with foil. Bake until juices are bubbling,
about 30 minutes. Meanwhile, combine 1/4 cup sugar, flour, baking powder
and salt. Cut in butter until mixture resembles coarse meal. Stir milk into
flour mixture until ingredients just hold together. Drop eight heaping
spoonfuls of dough onto hot fruit and sprinkle remaining sugar on dough.
Bake, uncovered, until the biscuits have browned, about 25 minutes.