Apple Fritters.
Pare some nice apples.
Cut them into slices about a quarter of an inch thick, and stamp out the core with a round cutter.
Lay the rings in the batter, and cover them well with it.
Lift them out with a skewer, and drop them into hot fat (see [French Frying]).
When lightly browned on one side, turn them on to the other.
Drain them on kitchen paper.
Dish on a folded napkin, with castor sugar dusted over them.