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 1906 COOKBOOKPUDDINGS & SHORTCAKES 2 >  Peach Cobbler >



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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)



 Make a crust of sweet milk, lard, baking powder, salt, and flour, almost but not quite as short as for pie dough. Line a bread pan or baking dish with the dough, put in a layer of peeled and stoned peaches, sprinkle with sugar and a little grated nutmeg. Roll out a piece of this dough and cut it into small squares and put in a layer of these; finish with another layer of peaches, over which sprinkle sugar, grated nutmeg, and a little flour. Add a few bits of butter and sufficient water to make plenty of juice. Put on a cover of the dough, with openings in the center for the steam to escape. Bake in the oven the same as chicken pie. To be served warm and eaten with rich milk and sugar. Canned peaches may be used when fresh ones cannot be obtained.

Sister Lizzie D. Mohler, Falls City, Nebr.

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