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Delaware Peach Meringue

Line two suitable shallow pudding-pans with pie paste and fill in three inches deep with halves of ripe peeled peaches. Strew over them about 1/2 pound of white sugar to each pan (or half the weight of the peaches in sugar) and 1/4 pound of best butter. Grate a little nutmeg over. Bake in a slow oven about half an hour, with paper over if in danger of blackening the fruit. There should be a thick, rich syrup of the peach juice and sugar in the pins and the fruit transparent. Spread meringue over while still in the oven, and dry-bake that to a light fawn color. Serve either hot or cold Not only in Delaware but in Maryland Virginia, Tennessee, and we know not how many peach growing states beside, the kind of pie to be next described is called peach cobbler. Perhaps it would be as good by some other name, but being such a good medium for disposing of too plentiful fruit its familiar name that it can be readily called by had best not be tampered with The French name is D'Artois--D'Artois of peaches or cherries, etc, or D'Artois cake. There is a province of Artois in France which possibly may be as great a peach country as little Delaware. But the probability is that D'Artois of fruit gained its name from a Count D'Artois, who, they do say, was some akin to Marie Antoinette. The English would scorn to call a peach cobbler anything but a peach pie, but as they cannot grow millions of baskets of peaches--only a few on a warm south wall--they are not good authority on the subject. Like apple and peach charlottes, cobblers are good either in place of pudding or as sweet entrees.