2 cups fresh raspberries
1 cup granulated sugar, divided
1/4 cup shortening
1 egg, well beaten
1/2 teaspoon vanilla extract
1 cup all-purpose flour
Pinch of salt
1 teaspoon baking powder
1/4 cup milk

Place raspberries in bottom of buttered 8-inch square glass dish. Sprinkle 1/2 cup sugar over the berries.

In bowl, cream shortening with 1/2 cup sugar and mix well. Add beaten egg and vanilla extract and mix well

Sift flour, salt and baking powder and add to creamed shortening mixture. Blend in milk and beat until smooth. Drop batter by spoonsful over top of fruit and bake at 350 degrees F for 35 minutes.

Serve warm with lemon sauce.