THE PEACH AND APRICOT 71 



pastry. Pinch this down around the edge, slash the cen- 

 tre crosswise, and prick well. Bake till brown, then serve 

 hot or cold with cream. 



PEACH PIE 



With the old-fashioned pie the crust should be first 

 partly baked, as for tarts, then the sliced fruit placed in 

 it, a sprinkling of sugar, flour, and butter added, and the 

 top cover put on, slashed, and the whole well baked. 

 Tarts or cobbler are preferable. 



PEACH PAN DOWDY, OR PEACH SPIDER PIE 



Pare and slice the peaches and fill baking-dish (no under 

 crust), sprinkling with sugar, butter, and cinnamon. Cover 

 as for cobbler and bake slowly. When browned remove 

 the crust whole. Place half the peaches on a platter; 

 over them the crust upside down, then the rest of the 

 fruit. Serve with cream. 



PEACH PUDDING 



Over a dish of pared, whole peaches sprinkle a cup and 

 a half of sugar and let stand an hour. Drain off the juice 

 and add to it a pint of sweet milk, four well beaten eggs, 

 three-fourths cup of sugar, a tablespoon of butter, melted 

 and rubbed smooth with half a cup of flour, and a little of 

 the milk; add a pinch of salt. Pour over the peaches 

 and bake till brown. This may also be made by first 

 baking the peaches with a pint of water, draining off the 

 juice and using as above. 



PEACH CUSTARD PUDDING 



Use large peaches, pare, and remove a slice across the 

 tops; take pits out without breaking fruit; fill hollows with 



