Peach Custard Cake
1 1/2 cups flour
1/2 cup soft butter
1/2 cup sugar
1/2 tsp. salt
1 can sliced peaches--14 oz., drained
1/2 tsp. cinnamon
1 cup evaporated milk
Mix flour, salt and butter like coarse meal. With the back of a spoon, press the mix firmly on the bottom and half-way up the sides of a buttered 9" pan.
Drain the sliced peaches well. Save 1/2 cup of the juice.
Arrange the peaches on the crust, sprinkle with 1/2 cup of sugar and 1/2 tsp. cinnamon.
Bake at 375 degrees for 20 minutes.
Mix 1/2 cup of juice, 1 egg slightly beaten and milk. Pour over peaches.
Bake 30 minutes longer or until the custard is firm (except in middle--that becomes firm on standing).
Serve warm or cold.
-- Dorothy Anna Olsen Sproul, "Aunt Dot," 1914-