UTILIZING THE FRUIT 227 



in eighths, cook until soft with enough water to prevent burn- 

 ing; sweeten to taste. Cool, and fill crust previously baked. 

 Cover with whipped cream, sweetened and flavored. 



PEACH COBBLER 



In the country where peaches are cheap as air, and 

 where home consumption is the main feature of the 

 peach market, the people who really know what the 

 peaches are good for make the fruit harvest memo- 

 rable with a peach cobbler. Apparently this is not 

 an aristocratic piece of cookery. The present writer 

 has searched all the most approved cookbooks in 

 vain for directions or even for a mention of peach 

 cobbler. But it is too good a thing to be overlooked, 

 so in the absence of any cookbook recipe the author 

 will tell how he has himself made a peach cobbler 

 which met with liberal indorsement from hungry 

 children, who ought to know about such matters. 



A peach cobbler is simply a peach pie on a large 

 and liberal scale. Instead of being built up in a lO- 

 inch pie tin, it is baked in the biggest dripping pan 

 the house affords — one which will barely go into the 

 oven. A heavy crust is provided, made shorter than 

 biscuit dough, but not so short as the usual pie crust. 

 Some cooks put in a lower crust for the foundation 

 of the peach cobbler, while others prefer to do with- 

 out the lower crust. The writer follows the former 

 practice. Good peaches, ripe but not soft, of some 

 rich-flavored variety, are chosen, pared, pitted and , 

 sliced. The cobbler is filled fairly full of these sliced 

 peaches, which are then freely dressed with sugar, 

 also with nutmeg and any other spices which the 

 cook's taste may fancy; the top crust is put on, 

 some ventilating holes made as in ordinary pie de- 

 signing, and the thing shoved carefully into a mod- 

 erate oven. It is baked till the crust is done. Every- 



