Preparation / Directions:
Drain the rhubarb and peaches, re- serving the juices. Combine juices with tapioca and bring to a boil, sfirring con- stantly. Add honey. Remove from heat- Add rhubarb and peaches to the thick- ened luice. Pour into 2-quart baking dish. Sift flour once, measure, add baking powder, sugar, salt and nutmeg, and sift again. Cut in shortening. Add milk grad- ually, stirring until a soft dough is formed. Turn out on lightly floured board and knead 10 seconds or enough to shape. Pat or roll dough to fit top of baking dish. Cut several slits in center and adjust dough over fruit mixture, opening slits with knife to permit escape of steam. Bake in 403 F. oven 30 minutes. Serve hot or cold, with honey sweetened whipped cream.
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