Peel small or medium-sized peaches. Fill a deep pie-plate with them, heaping them toward the centre of the dish, and sprinkling them liberally with sugar. Cover with a top crust and bake. Eat while warm.

Peach-And-Almond Pie

Peel free-stone peaches, cut open one side of each, extract the stone carefully and replace with a blanched almond. Sweeten to taste. Cover with crust and bake.

Peach Meringue Pie

Peel, stone, and stew enough peaches to fill a pie-plate. Sweeten well. Line the plate with a good paste, fill with the stewed peaches, and bake until done. Draw the pie to the mouth of the oven, and spread over it a meringue made of the whites of three eggs, beaten stiff with three tablespoonfuIs of powdered sugar. Let this come to a delicate brown in the oven, and eat the pie when it is very cold.

Peach Pie With Whipped Cream

Make as directed in last recipe, but let the pie get cold before heaping whipped cream upon the top. Eat as soon as the cream is put upon it.

Peach Cobbler

A South Carolina Dish.

Line a pudding-dish with puff-paste. Peel, halve, and stone enough ripe peaches to fill the dish. Crack about a dozen peach-stones and scatter the kernels among the halved peaches. Sweeten plentifully, and when the peaches are all in pour in a glass of brandy for every cupful of fruit. Cover with paste, pinched well down at the edges to keep in the strength of the brandy. When the crust has hardened, cover with paper to keep it from burning. A "cobbler" that holds a quart of peaches (halved and stoned) will take an hour to bake.

Open Peach Pie

Pare and halve the peaches ; line a pie-plate with pastry and lay the peaches within it, cut sides downward. Strew two table-spoonfuls of sugar over the lower layer, and sprinkle with a tea-spoonful of lemon-juice and bake in a brisk oven. Eat cold with whipped cream, or just warm with cream and sugar.