One of my favorite dishes is peach cobbler. I am told that it
originated in the south, but its fame has spread far beyond the limits
of the Mason and Dixon line. It is made in this way:
Line a baking dish or pan, about three and one-half inches deep, with
a rich pastry. _There must be no break in the pastry._ Then fill the
dish to the brim with peaches—ripe, luscious ones, that have been pared
and broken—not cut—in half. Sugar generously, and leave in about six or
eight of the peach pits—they give a certain flavor that only peach pits
may impart.
Cover the peaches with an _unbroken_ upper crust of pastry; seal it
tightly along the sides, so that none of the juices or aromas may
escape. Bake in a slow oven until nearly brown—then sprinkle the top
with powdered sugar, that will give a certain professional luster to
the dish. After that finish the browning process.
A cobbler containing a quart of peaches should bake for about one hour.
EDITOR’S NOTE:—Senator Smoot is not alone in his partiality
toward peach cobbler. Back in the days before Volstead,
famous cobblers were produced just as above with the
addition of brandy, say a cup to a quart of peaches—but
that, of course, was a long time ago.