The times dispatch. [volume] (Richmond, Va.) 1903-1914, 1914-07-27
Peach Cobbler.
BY JANE EDDINGToN.

What pandowdy Is 10 New England
tho peach cobbler Is 10 the South, but
You will not ind recipes for tho frs;
In New England cookbooks. nor will
you find out how to make tho second
from Southern cook books
Pandowdy used 10 be made in the
deepest of yellow or brown eartheii
pans or pudding dishes. and tho peach
cobbler In the widest and longest OF
dripping pans. For the pandowdv
then swcctened and lightly favored
with spices: put Into the pan "a few
tahlespoonfuls Of water added. COW
cred with thick pie crust. and baked
for several hours tbeside "A brick oven)
until the apples were as red AS cider
apple sauce. and the crust almost
perfect caramel. j. was eaten with
rich niilk or cream.
The peach cobhlcr Of the eveyday
making used 10 be q fruit pie with top
crust only. but usually served so that
the beautifully baked crust came on
the bottom. well soaked with the hot
peach iuice/
Complaining some years ago because
no southern cookbook ont OF many
consulted gave r@nipe for peach
cobbler. although this dish is SO es-
seuiialM Southern, tho unhappy re-
searcher was helped by = CORRESPONDENT
the most characteristic Southern dishes
recipes FOR which never appeared in
print AZ 10 tho cobbler, she said
we were always told that tho name
same from nm old cook OF many gcuer-
alton, ago. whose master Was always
bringing home unexpected suests But
she always met the situation bv cob
bling something. as she Expressed IL.
and the peach cobblcr was ono OF tia.
cobblings, as simple as Sally Lunu,
This same correspondent, SAYS; In
the homes OF my father Grandfather
and my great grandfather, all old Vim
Hinians. tho cooking was done by cooks
who could not read but who seemed
TO have strong instinct 10 guide ,Aem
| know OF many delicious dishes which
cannot be found in any cookbook pub
iished either North or South OF the
line"
1t REQUIRES ins;inc, to make ali such
pandowdy and peach cobbler. They
need 10 be cooked thoroughly. seasoned
lightly but sufficiently, and the cool,
should revel In the perfection Of her
dish.
since tina, complain. was voiced
Other Southern cqokbooks have been
added to the library OF the complainer,
books from Maryland. Kentucky. Vir-
Finla, Louisiana. etc. but only one OF
them has recipe for peach cobblcr,
and that not like the one eaten long
ago in the Blue Grass region OF Ken
lucky quite frequently in the season, a
cobblcr with n top crust only. although
Martha McCunoch- Williams. in her
book. Dishes and Beverages OF the Old
South" has the following to say:
Cobhlera--"Makc from any sort Of
fruit in season-peaches. apples, cher
ries. plums or berries. Green goose
berries arc inadvisabie, through being
IN - and foiinne oh
ries, pare peaches or apples and slice
thin; halve plums II big enough, and
remove stones--if not wash, drain we'll,
and use whole. Line a skillet or
deep pie pant must be three inches
deep at least-lliberally with short
ter of an inch thick Fit II we'll. then
prick all over with blunt fork. Fill
with tho prepared fruit. put on an
upper crust quarter Inch thick and
plenty big enough. barely press the
crust edges together, prick we'll with
fork all over the top, and cook in
hot oven half to three-quarters Of an
hour, according 10 size. Take up. re-
move top crust, lay II inverted upon
another plate. sweeten tho hot fruit
literally, adding If YOU like n spoonful
Of brandy, adding also a good lump Of
the best butter. Mix we'll through thu
fruit, then dip out enough Of 1t to
make thick layer over the top crust
Crate nutmeg over apple pies. or strew
on q little powdered cinnamon. a few
blades OF mace baked with the fruit
accent the apple flavor beautifully
Cherries take kindly to brandy. but re-
quire less butter than either peaches
apples Give plums plenty OF sugar
with something over for the stones
Cook Il few stones with them FOR flavor.
even ia you take away the bulk. DO
the same with cherries, using. say. =
Il. YNt..
hot or cold. Thick sweet cream.
whipped or plain. sets off cold cobhler
wonderfully to the average palate"