PEACH SHORTCAKE

Yolk of one egg, One-half cup of sugar. Cream well and then add Three tablespoons of shortening, Four tablespoons of water, One cup of flour, Two teaspoonfuls of baking powder, One-half teaspoon of vanilla. Beat to thoroughly mix and then bake in well-greased deep layer-cake pan in a moderate oven for twenty minutes. Cook and then split and fill with well-drained canned crushed peaches. Place together. Now place white of egg and one-half glass of apple jelly in a bowl; beat with Dover egg-beater until the mixture forms into a stiff meringue.