COBBLER - Defined
COBBLER—Name used in cookery to designate a kind of pie used as a sweet entrée; also in the bartenders' guide to designate certain mixed drinks.
Peel and slice ripe, soft peaches into a pudding dish and sweeten to taste. Make a rich biscuit dough and roll it out a half inch thick and lay It on top of the peaches. Then set in the oven and bake until the dough is done. Slice and serve hot with sweetened cream or any pudding sauce.
Peach pie is good if made of juicy peaches aud if it is made thick enough, but to us it seems too bad to cook peaches when they are so good served fresh.
PEACH COBBLER 2
Make a good pie crust, roll out a top and line the sides of a deep baking pan. Peel and quarter large peaches, sprinkle with sugar and put them in the pan, add two or three blanched peach kernels and a large piece of butter. Put on the top and bake twenty minutes in a moderate oven. Serve hot in the baking dish.
Apple Cobbler without Crust
Put two pounds of apples, pared, cored, and sliced, in an earthen or granite pudding-dish that can be covered. Add one pound of white sugar, the juice of three lemons, and, if agreeable, the grated rind of half a lemon. Cook two hours in a moderate oven and turn into a mold. Serve cold with cream.
Crème de Menthe Cobbler
Into a sundae cup, place a dish of vanilla ice cream and pour 1 ounce of crème de menthe or mint syrup over it. Sprinkle a little macaroon cocoanut which has been colored green over this. Top with a green cherry, a large red cherry or crystalized mint leaf.
Peach Cobbler Chocolates
Let any amount of sliced peaches drain for 12 hours so that all the juice runs off. Cut each ordinary slice into two pieces and put one of these pieces into a starch print of some long, narrow pattern.
Now over a steam bath, melt 8 pounds of fondant and flavor lightly with peach. Run this fondant into the prints with the half slices of peach. When set, dip in chocolate and with chocolate string the letter “P” on each piece.