“Recipes from South Africa,” Friend, Apr. 1972, 37
4 fresh or canned peaches
2 egg whites
1/3 cup sugar
1/2 cup whipped cream glace cherries
Peel and stone peaches. Sieve or blend them in electric blender. Beat egg whites until stiff. Add half the sugar, beat again, and add remaining sugar. Add peach pulp and continue beating until fluffy. Top with whipped cream and cherries.
1/4 cup sugar
3/4 cup flour
1/2 teaspoon salt
1/2 cup milk
Mix flour, salt, beaten egg, and half the milk. Stir until smooth. Add remaining milk, and let sit for 1 hour. Peel pineapple, cut in 1/2-inch rings, and sprinkle with sugar. Dip each piece of sugared pineapple into batter and place in pan of hot fat. Fry until golden brown outside and soft inside. Sprinkle with sugar and serve.