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Peach Shortcake

The same thing as strawberry shortcake, using chopped ripe peaches instead. It is a cake of short paste, not sweet, as large as a plate and thick as a biscuit, split in two after baking, peaches and sugar spread on the lower half, the other placed on top with the split side upward and more peaches spread upon that. It is eaten with cream. The ingredients required are: 1 cupful of lard or butter--8 ounces. 3 cupfuls of flour--12 ounces. 1/2 teaspoonful salt. 1 cup of ice water. 1 quart of cut peaches. 1 cupful of sugar.

Pare the peaches, cut them small and shake up with the sugar before making the paste, and set them in a cool place. Rub the butter into the flour thoroughly with the hands. Salt is needed only where lard is used. Make a hollow in the middle, pour in the water, mix up soft, roll out on the table in flour reserved for the purpose. It makes the cake flaky and part in layers to roll it and fold it a few times like pie paste.

Then make it up round, let stand five minutes, roll out thick as biscuit and bake on a jelly-cake pan. Finish with fruit as above stated.