_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_, 1_s._ _Sufficient_ for 4 or 5 persons. _Seasonable_ in July,
August, and September.