Some fine, ripe freestone peaches, pared and stoned.
Sift the flour into a bowl; work in milk and yeast, and set it in a tolerably warm place to rise. This will take five or six hours. Then beat the eggs very light with sugar, butter and salt. Mix this with the risen dough, and beat with a stout wooden spoon until all the ingredients are thoroughly incorporated. Knead vigorously with your hands; pull off bits about the size of an egg; flatten each and put in the centre a peach, from which the stone has been taken through a slit in the side. Close the dough upon it, make into a round roll and set in order upon a floured pan for the second rising. The balls must not touch one another. They should be light in an hour. Have ready a large round-bottomed Scotch kettle or saucepan, with plenty of lard—boiling hot. Drop in your peach-pellets and fry more slowly than you would fritters made in the usual way. Drain on hot white paper; sift powdered sugar over them and eat hot with brandy sauce.
You can make these of canned peaches or apricots wiped dry from the syrup.
Potato Fritters.
6 table-spoonfuls mashed potato—very fine.
½ cup good cream.
5 eggs—the yolks light and strained—the whites whisked very stiff.
2 table-spoonfuls powdered sugar.
2 table-spoonfuls prepared flour.
Juice of 1 lemon. Half the grated peel.