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.
Apples in Custard. Time—¾ hour.
1 lb. apples, 1 oz. brown sugar, 4 eggs, 1 gill water, 1 oz. ground almonds.
Beat the eggs well, add the water, sugar and almonds. Peel the apples, core them, place them in a pie-dish which has been thoroughly greased and sugared, pour the custard over them, and bake about ½ hour.
Apple Jelly. Time—3 hours.
1 lb. apples, 1 lb. brown sugar, 1 gill water, juice and peel of 1 lemon.
Peel and core the apples, put them into a stew-pan with the sugar, water, juice of the lemon, and the peel chopped fine. Boil over a slow fire, stirring occasionally, until quite stiff and of a deep brown colour. Dip a small mould into cold water, put the jelly in, and let it set. Turn out when cold.
Bread Pudding. Time—1¾ hour.
½ lb. scraps of bread, 2 oz. suet, 1 oz. candied peel, ¼ lb. currants, raisins, or sultanas, ¼ lb. brown sugar, 1 egg.