Peach Cobbler 6 (No. 2 1/2) cans sliced peaches
6 c. syrup from peaches
1 1/3 c. brown sugar
1/4 tsp. salt
3/4 c. cornstarch
1 c. orange juice
8 c. sifted flour
1/4 c. baking powder
4 tsp. salt
2 c. shortening
2 c. evaporated milk, diluted with
2 c. water
Drain peaches, spread slices in 2 baking pans, 9 x 14-inches.
Combine syrup, brown sugar and salt; heat to boiling.
Dissolve cornstarch in orange juice and add.
Cook, stirring constantly until thick. Pour over peaches.
Stir flour, baking powder and salt together. Cut shortening into
dry ingredients until mixture resembles coarse cornmeal. Add
diluted milk; mix. Drop by tablespoon over peaches making 48
biscuits. Bake in 425 degrees oven for about 25 minutes.
Serve warm with cream. Serves 48.
6 (No. 2 1/2) cans sliced peaches