Empty a can of cheap peaches (put up for pies) into a bowl, and leave uncovered for three hours or more. Make a good biscuit-dough, roll less than half an inch thick, cut into squares from four to five inches wide, drain the peaches, and lay two or three halves in the middle of each square. Fold up as you would apple dumplings, lay in a floured pan, folded edges down, and bake to a light brown. Serve hot with sauce made of the strained peach-syrup sweetened and with a tablespoonful of butter. Boil sharply for one minute.