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Peach Delight

a Pare, cut in halves and stone dozen fine ripe peaches, reserving a few of the pits. Boil the pits in half a cup of water for fifteen minutes, then strain.

Mix well together a generous half cup of sugar and a tablespoon of flour. Butter a deep pudding dish well, put in a layer of peaches, sprinkle with the sugar, dot with bits of butter, cover with another layer of the peaches and proceed in this way until all are used. Pour over the water which was strained off the pits.

Make a rich biscuit crust for the top, roll out about half an inch thick, place it over the fruit, make several incisions to allow the steam to escape, and bake in a moderate oven. In serving, cut the crust in pieces as for pie, put the fruit on top and cover with whipped or plain cream.