PEACH COBBLER
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.