2 ½ cups flour
¼ teaspoon salt
½ cup sugar
2 teaspoons baking powder
¼ cup lard
¾ cup milk

Fruit, fresh or canned (Peaches, apples, cherries or plums)
1 cup sugar
I cup thin cream
2 tablespoons flour (heaping)
3 eggs

Combine flour, salt, sugar and baking powder.  Cut in lard, then add milk and form into a ball.  Divide into two equal parts and roll out on floured board to fit two greased 9-inch cake tins (sides and bottom).  Arrange a layer of sliced fruit in circles on unbaked crusts.  Beat remaining ingredients together and pour over fruit.

Bake at 425 degrees for ten minutes.  Then reduce heat to 350 degrees and bake until fruit is cooked and custard well set.