BELGIAN GINGERBREAD
1/2 pound cornflour 1/4 pound butter 1/4 pound white sugar 1 or 2 eggs 1/2 ounce ginger powder.
Work all the ingredients together on a marble slab, to get the paste all of the same consistency. Make it into balls as big as walnuts, flattening them slightly before putting them into the oven. This sort of gingerbread keeps very well.
[L. L. B. d'Anvers.]
APPLE FRITTERS
Put half pound of flour in a deep dish and work it with beer, beating it well till there are no lumps left. Make it into a paste that is not very liquid. Peel and core some good apples, cut them into rounds, put them in the paste so that each one is well covered with it. Have a pan of boiling fat and throw in the apple slices for two minutes. They ought to be golden by then, if that fat has been hot enough. Serve them dusted with powdered sugar and the juice of half a lemon squeezed on them.
[Mme. Delahaye.]