Apple Fritters. ✠
- A batter according to the preceding receipt.
- 3 large juicy apples, pared and quartered.
- 1 glass brandy.
- 1 tablespoonful white sugar.
- 1 teaspoonful cinnamon.
Put the brandy, a very little water, the sugar, and the spice into a covered saucepan with the apples. Stir gently until half done; drain off the liquor, every drop; mince the apple when cold, and stir into the batter.
Or,
You may parboil the apples in clear water, with a very little sugar, and proceed as just directed.
Jelly Fritters.
- 1 scant cup sponge-cake crumbs—very fine and dry.
- 1 cup boiling milk.
- 4 eggs.
- 2 tablespoonfuls powdered sugar.
- 1 teaspoonful corn-starch, wet in a little cold milk.
- 2 tablespoonfuls currant or cranberry jelly.
Soak the cake-crumbs in the boiling milk, and stir in the corn-starch. Heat all together to a boil, stirring all the time. Beat the yolks light, and add to this as it cools, with the sugar. Whip in the jelly, a little at a time, and put in the whites—beaten to a stiff froth—at the last.
Fry immediately.