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Peach Shortcake

Peel one quart of ripe peaches, cut them in small pieces, mix them with a breakfast cupful of sugar, and set them in a cool place. Rub eight ounces of butter in twelve ounces of flour, make a hollow in the center, then pour in one breakfast cupful of ice water, and mix it up soft. Sprinkle a little flour over a paste-board, and roll the paste out on it, folding and rolling it out three or four times to make it flakey; gather the paste into a lump, let it stand five minutes, then roll it about one-fourth inch in thickness, and bake it on a baking-sheet. Split the cake into two when baked, spread some peaches and sugar on the lower half, put the top on, the cut side up, and spread more peaches and sugar over that, place it on a dish, and serve with cream.