Peach Shortcake

Sift two rounding teaspoonfuls of baking powder and one of salt with one quart of flour; add sufficient milk to make a soft dough; knead quickly, roll out in a sheet one inch thick, cut to fit the baking-pan, brush with milk, and bake in a quick oven for twenty minutes. Pull the sheet apart, butter the inside, and cover the under part with finely-chopped sugared peaches. Put on the upper crust, dust with powdered sugar, and send to the table with a pitcher of cream.

Peach Dumplings

Wash half a pound of rice through several cold waters; drain, throw the rice in a kettle of boiling water and boil rapidly for twenty minutes; drain. Spread a thin layer in the centre of a dumpling-cloth; place in the centre of this one small stoned peach; fold the rice over, tie tightly; throw the dumplings in a kettle of boiling water, boil rapidly for fifteen minutes, and serve hot with a pitcher of cream.

Peach Cup

Pare eight large, soft, ripe peaches; cut them in halves. Put aside twelve halves and mash the remaining quantity; add to them the yolks of two eggs, half a cupful of milk, a tablespoonful of butter, melted, half a teaspoonful of salt, and one cupful and a half of flour that has been sifted with a rounding teaspoonful of baking powder; beat for a moment, and fold in the well-beaten whites. Put a layer of the batter in the bottom of custard-cups, put on top of each half a peach, cover with two tablespoonfuls of batter, dust with granulated sugar, and bake in a moderate oven for twenty minutes. Turn from the cups and serve hot with hard sauce or a pitcher of cream.