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Peach Fritters

Skin some ripe but firm peaches, cut them in halves, and take out the stones. Put the peaches in a bowl with sugar, and toss them about well, taking care not to break them. Put one pound of finely-sifted flour into a basin, and stir in one-half pint of water gradually with a wooden spoon. Beat the whites of three eggs till very stiff, mix them with the batter, and add one and one-fourth ounces of warmed butter. Put a lump of lard in a fryingpan, make it warm, but not too hot; dip each piece of peach separately in the batter, then fry them in the lard. When lightly browned, drain the peaches on a cloth, lay them on a baking-dish, the cut side downwards, sift some powdered sugar over, and glaze them under the salamander. Arrange the peaches in a pyramid on a folded napkin, placed on a hot dish, and serve.