APPLE FRITTERS.
311. One pint of milk,
Three eggs,
Salt just to taste,
As much flour as will make a batter.
Beat the yelks and whites separately, add the yelks to the milk, stir in the whites with as much flour as will make a batter; have ready some tender apples, peel them, cut them in slices round the apple; take the core carefully out of the centre of each slice, and to every spoonful of batter lay in a slice of the apple, which must be cut very thin—fry them in hot lard of a light brown on both sides.