PEACH COBBLERS

Take a quart and a half of flour, pinch of salt, cup of lard, cold water sufficient to wet the dough (but not soft; pare the peaches, but not stone them, line the pudding pan in bottom and sides with the crust, place a layer of peaches, butler size of a walnut, plenty of sugar, dredge a little flour, then place a thin layer of crust over that, a layer of fruit, sugar, butter and flour as before, and a tolerable thick crust for the top, make an opening in center and pour nearly a pint of cold water in. Bake from two to three hours.