Peach Puffs
In place of pie crust, a short biscuit dough may be used for fruit dumplings; this will be found superior to cake when a nice fruit short cake is desired. For peach puffs, beat 2 eggs until thick and light; add ½ of a cupful of milk, a pinch of salt and I cupful of flour mixed with I heaping teaspoonful of bakingpowder. Stir in I tablespoonful of melted butter and beat well; then add as much more flour as may be necessary to mix it to a thick batter.
Butter small, deep cups; drop in each I spoonful of the batter; add to each ½ of a peeled peach; cover with another spoonful of batter and steam for half an hour. Either hard or soft sauce may be served with this dessert.