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Golden Toast with Peaches

Peel six medium, sound peaches, cut from the stones in quarter-inch slices, place in a bowl with an ounce fine sugar, two tablespoons maraschino, tablespoon rum and three tablespoons raspberry syrup, gently mix and let infuse in a cold place till required.

Crack a fresh egg in a bowl, add tablespoon sugar, half teaspoon vanilla essence and one and a half gills milk. Sharply beat with whisk one minute. Cut from a stale French loaf six slices quarter-inch thick, soak pieces in the bowl preparation, then heat tablespoon melted butter in a black frying pan, add the toast, one slice beside another, and nicely fry two minutes on each side. Remove, arrange on a hot dish, place the peaches and liquor on top of the toast and serve.