Easter Lilies

This recipe comes from the ghost town of Jerome, Arizona, which clings to the side of Cleopatra Hill on Mingus Mountain. This is where the Douglas Mining Museum is located.

2 eggs, well beaten
1 cup granulated sugar
1 cup flour
2 teaspoons baking powder
1/3 cup boiling water
1 teaspoon vanilla extract
Fresh or canned peaches

You will need six old saucers, baking 3 cookies at a time. After each baking, wash saucers and grease again for the next three you will bake. Take one lily out of the oven at a time and pinch it up into a lily shape. Leave the oven door ajar so the remaining lilies will not overbake.

Beat eggs until light. Add sugar and vanilla extract. Add dry ingredients and boiling water. Mix well. Drop 1 tablespoon each on well-greased saucers, 3 at a time. Bake 10 minutes in a preheated 375 degrees F oven or until golden. Do not overbake or edges will get crisp and will not stick together when pinched. With a spatula, slip lily off saucer and pinch half way up. Cool.

Fill lily with whipped cream and add a peach slice into top of whipped cream.