This section is from the book "Fruits And Their Cookery", by Harriet S. Nelson. Also available from Amazon: Fruits and Their Cookery.
Butter a baking dish, slice into it enough peeled peaches to nearly fill it and add four tablespoonfuls boiling water. Sift together two cupfuls pastry flour, half a teaspoonful of salt and five teaspoonfuls of baking powder; rub in a quarter of a cupful of shortening, moisten with sweet milk to make a soft dough, spread it over the fruit and bake until well browned. Serve with cream and sugar.
Cover the bottom of a pudding dish with canned peaches. Take half the juice from the can, add to it two tablespoonfuls of sugar, and boil it to a thick syrup.
Make a custard, using two cupfuls of milk, the yolks of two eggs, and a heaping tablespoonful of cornstarch. Cook in a double boiler for half an hour, then add a little of the peach syrup to sweeten it, and a few drops of almond extract. Sprinkle the peaches with blanched almonds, cut in small pieces, pour over them the syrup, then the custard. Cover the top with meringue made of the whites of two eggs and three tablespoonfuls of powdered sugar. Brown the meringue. Serve the pudding hot or cold.
Drain one can peaches. Put syrup in saucepan and add one-third cupful sugar and a few grains salt. Bring to the boiling point and let simmer until syrup is quite thick. Chill syrup as well as peaches. Arrange halves of peaches, cavity side up, in shallow baking dish, and in each cavity put a marshmallow (using an inexpensive kind which melts more rapidly). Place in a hot oven and let stand until the marshmallows soften, five minutes being required, by which time the chilled peaches will not be heated through. Arrange on a serving-dish, pour syrup around, and serve with thin cream.
cream two tablespoonfuls of butter with half a cupful of sugar, add one beaten egg yolk and half a cupful of milk. Beat well and add one and a half cupfuls of flour sifted with two teaspoonfuls of baking powder and a little salt. Fold in the stiffly beaten whites of two eggs and turn into a shallow greased pan. Cover with slices of peaches and bake half an hour. Serve with a cold boiled custard.
Mix together the following:.
1 cupful corn meal.
2 cupfuls thick sour milk.
1 cupful whole wheat flour.
1/2 cupful molasses.
1 pint canned peaches.
1 cupful white flour.
1/2 teaspoonful salt.
1 teaspoonful soda.
Dissolve the soda in the sour milk. Cut the peaches small and drain off their juice. Mix all the ingredients together. Steam three hours, and serve with cream or a sweet sauce.
1/2 cupful of white flour 1/2 cupful of whole-wheat flour.
1 teaspoonful of baking powder.
2 tablespoonfuls of sugar 1/2 teaspoonful of grated nutmeg.
1 tablespoonful of butter 2/3 cupful of milk 1 egg.
1/2 teaspoonful of salt 1/2 cupful of halved raisins 1 cupful of diced canned.
Peaches, drained of their juice.
Sift the white flour with the baking powder and salt. Add the whole-wheat flour, sugar, nutmeg, well-beaten egg, milk, raisins and peaches. Mix well and steam in a buttered mold for three hours. Serve hot with lemon or hard sauce.