2. Mix 1/2 cup sugar, the cornstarch and cinnamon in 2-quart saucepan. Stir in peaches and lemon juice. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.

3. Pour into ungreased 2-quart casserole; keep peach mixture hot in oven.

4. Put shortening into flour, 1 tablespoon sugar, the baking powder and salt until mixture resembles fine crumbs. Stir in milk. Drop dough by 6 spoonfuls onto hot peach mixture.

5. Bake 25 to 30 minutes or until topping is golden brown.

6. Serve warm and, if desired, with Sweetened Whipped Cream.