Apple Fritters. Time—2¾ hours.
3 large apples (½ wineglassful brandy, if liked), 2 oz. powdered loaf sugar. Batter—4 tablespoonfuls flour, 1 tablespoonful salad oil, a pinch of salt, tepid water, white of 1 egg.
Peel and core 3 large apples, cut them into slices half an inch thick, put them in a dish with the sugar and brandy, cover with another dish, and leave them 2 hours.
Batter.—In a separate basin mix the flour with the oil, salt, and sufficient tepid water to make a batter the thickness of cream, avoiding lumps. Cover the basin, and let the batter stand 2 hours. Then add the well-beaten white of egg to the batter, dry the slices of apple on a cloth, dip each piece in the batter, so that it is quite covered, and fry in hot fat or oil. Serve with powdered sugar.