Peach Fritters
Take large ripe free-stone peaches, the best you can get. Peel them, cut them in half, remove the stones, and put some loaf sugar into the cavities from whence you took them. Have ready, in a large frying-pan over the fire, an ample quantity of nice fresh butter, boiling fast. Put in the batter, and to every spoonful allow half a peach, laid on its back. When done take them up separately, and drain the butter back into the pan. Serve up the fritters dredged with white sugar. You may color these fritters pink by mixing in the batter a little prepared alkanet, the chips tied up in a thin muslin bag, and laid in a small saucer of sweet oil. Stir the colored oil into the batter; it has no taste, but the color is beautiful. Fritters may be colored green by mixing in the batter some of the juice obtained from pounded spinach leaves.