RECIPES BY ELIZABETH

Press, Volume CI, Issue 29725, 19 January 1962, Page 2

RECIPES BY ELIZABETH

Peach Fritters

Summer is the time for fritters, whether tomato fritters to add a dainty hot note to a meal, or the wealth of different fruit fritters which make easy and popular desserts.

Heat lard or cooking oil in a deep pan. Keep what is left over strained' and separate ready to use again, and fritters are as quick and easy a sweet as you could wish. Make plum fritters if you have those large firm plums which halve and discard their stones easily. Sprinkle them liberally with sugar when they are cooked. Or instead of merely stewing those peaches, peel them, sprinkle with sugar and lemon juice and stand for an hour or two, then pop them into fritter batter for the nicest meal of the week.

Ingredients: lib peaches Boz flour 1 egg (separated) 1 tablespoon melted butter I teaspoon baking powder 1 teaspoon salt , 1 cup water 1 lb lard or cooking fat or oil Lemon juice Sugar.

Method: Peel and halve peaches and remove stones. If large cut again into quarters, sprinkle with sugar and lemon juice. Sift flour, baking powder and salt into a bowl and make a well in the centre. Add melted butter, egg yolk and water and whisk until blended and smooth. Whisk egg white separately and fold through. Drain peach pieces out, dip In batter and drop into smoking hot fat. When golden brown, drain out on to absorbent paper. Sprinkle with sugar and a light dusting of cinnamon and serve immediately.