PEACH FRITTERS.
Ingredients.—For the batter, ½ lb. of flour, ½ oz. of butter, ½ saltspoonful of salt, 2 eggs, milk, peaches, hot lard or clarified dripping. Mode.—Make a nice smooth batter; skin, halve, and stone the peaches, which should be quite ripe; dip them in the batter, and fry the pieces in hot lard or clarified dripping, which should be boiling before the peaches are put in. From 8 to 10 minutes will be required to fry them; when done, drain them before the fire. Dish them on a white d’oyley. Strew over plenty of pounded sugar and serve. Time.—From 8 to 10 minutes to fry the fritters, 5 minutes to drain them. Average cost, 1s. Sufficient for 4 or 5 persons. Seasonable in July, August, and September.