Pare, stone, and slice the peaches. Line a deep pie-plate with a rich
paste, sprinkle a little flour over the bottom crust and lay in your
fruit, sprinkle sugar liberally over them in proportion to their
sweetness. Add a few peach kernels, pounded fine, to each pie and bake
with crossbars of paste across the top. If you want it extra fine, with
the whites of three eggs to a stiff froth and sweeten with about four
tablespoons of pulverized sugar, adding one-fourth of a teaspoon of
cream tartar, spread over the pie and return to the oven until the
meringue is set. Eat cold.