Peach Pies
Take a sufficient number of fine juicy freestone peaches. Clingstones are very hard and insipid when raw, and still more tasteless when cooked. Peel the peaches and quarter them, having removed the stones. Stew them in their own juice, and while hot make them very sweet with white sugar. When you put them to stew, place among them a bunch of fresh green peach leaves, to be removed when the peaches are done. Or, cook with them some peach kernels, blanched in hot water, to be picked out when the stewing is finished. Peach leaves or kernels communicate a flavor which to most persons is pleasant. Have ready some puff-paste shells; baked, and beginning to cool. Fill them to the top with the stewed peaches, and pile on them some whipped cream sweetened, and flavored with noyau or rose-water.