Fill a deep buttered baking-dish with fresh or stewed fruit-apples, peaches, apricots, rhubarb, plums, or gooseberries being commonly used and cover with a crust made as follows: Sift together two cupfuls of flour and two teaspoonfuls of baking-powder. Rub into it half a cupful of butter and add one egg beaten with a cupful of milk. Spread over the fruit which has been previously sweetened to taste and bake until the crust is done. Serve either hot or cold with cream or any preferred sauce.
The Myrtle Reed Cook Book, 1916