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Steamed Peach Pudding

Fill a two-quart mold two-thirds full of pared, stoned and sliced peaches. Butter the inside edge of mold, also the inside of Cover with a soft dough made by mixing and sifting two cups flour, one-half teaspoon salt and four teaspoons baking powder. Rub one tablespoon Cottolene into flour mixture with tips of fingers, add sufficient rich milk to make a soft dough. Sprinkle peaches with one-half cup sugar, one-fourth teaspoon salt and dot over with one tablespoon butter cut in small bits. Spread soft dough over all, cover closely and steam one hour. Serve at once with