ice smooth, batter in the same manner as directed in
recipe No. 1393, and skin, halve, and stone the peaches, which should be
quite ripe; dip them in the batter, and fry the pieces in hot lard or
clarified dripping, which should be brought to the boiling-point before
the peaches are put in. From 8 to 10 minutes will be required to fry
them, and, when done, drain them before the fire, and dish them on a
white d'oyley. Strew over plenty of pounded sugar, and serve.

_Time_.--From 8 to 10 minutes to fry the fritters, 6 minutes to drain
them.

_Average cost_, 1s.

_Sufficient_ for 4 or 5 persons.

_Seasonable_ in July, August, and September.

[Illustration: PEACH.]

PEACH.--The peach and nectarine are amongst the most delicious
of our fruits, and are considered as varieties of the same
species produced by cultivation. The former is characterized by
a very delicate down, while the latter is smooth; but, as a
proof of their identity as to species, trees have borne peaches
in one part and nectarines in another; and even a single fruit
has had down on one side and the other smooth. The trees are
almost exactly alike, as well as the blossoms. Pliny states that
the peach was originally brought from Persia, where it grows
naturally, from which the name of Persica was bestowed upon it
by the Romans; and some modern botanists apply this as the
generic name, separating them from _Amygdalus_, or Almond, to
which Linnaeus had united them. Although they are not tropical,
they require a great deal of warmth to bring them to perfection:
hence they seldom ripen in this country, in ordinary seasons,
without the use of walls or glass; consequently, they bear a
high price. In a good peach, the flesh is firm, the skin thin,
of a deep bright colour next the sun and of a yellowish green
next to the wall; the pulp is yellowish, full of
highly-flavoured juice, the fleshy part thick, and the stone
small. Too much down is a sign of inferior quality. This fruit
is much used at the dessert, and makes a delicious preserve.

PEARS A L'ALLEMANDE.

1470. INGREDIENTS.--6 to 8 pears, water, sugar, 2 oz. of butter, the
yolk of an egg, 1/2 oz. of gelatine.

_Mode_.--Peel and cut the pears into any form that may be preferred, and
steep them in cold water to prevent them turning black; put them into a
saucepan with sufficient cold water to cover them, and boil th