Peach Fritters

Peel the peaches, split each in two and take out the stones; dust a little powdered sugar over them; dip each piece in the batter and fry in hot fat.

The batter is made as follows: Beat the yolks of three eggs; add to them a 1/2 cup of milk, 1/3 teaspoon salt, four ounces of flour and mix.

NOTE: If old flour is used a little more milk may be found necessary.


A sauce to be served with them may be made as follows:

Put an ounce of butter in a saucepan and whisk it to a cream; add four ounces of sugar gradually. Beat the yolks of two eggs; add to them a dash of nutmeg and a gill each of cold water and rum; stir this into the luke-warm batter and allow it to heat gradually. Stir constantly until sauce is smooth and creamy. Serve immediately.