_Ingredients._—For the batter, 2 tablespoonfuls of flour, ½ oz. of
butter, ½ saltspoonful of salt, 2 eggs, milk, 4 medium-sized apples,
hot lard or clarified beef-dripping. _Mode._—Break the eggs, dividing
the whites from the yolks, and beat them separately. Put the flour
into a basin, stir in the butter, which should be melted to a cream;
add the salt, and moisten with sufficient warm milk to make it of a
proper consistency, that is to say, a batter that will drop from the
spoon. Stir this well, rub down any lumps that may be seen, add the
yolks and then the whites of the eggs, which have been previously well
whisked; beat up the batter for a few minutes, and it is ready for use.
Now peel and cut the apples into rather thick whole slices, without
dividing them, and stamp out the middle of each slice, where the core
is, with a cutter. Throw the slices into the batter; have ready a pan
of boiling lard or clarified dripping; take out the pieces of apple one
by one, put them into the hot lard, and fry a nice brown, turning them
when required. When done, lay them on a piece of blotting-paper before
the fire, to absorb the greasy moisture; then dish on a white d’oyley,
piling the fritters one above the other; strew over them some pounded
sugar, and serve very hot. The flavour of the fritters would be very
much improved by soaking the pieces of apple in a little wine, mixed
with sugar and lemon-juice, for 3 or 4 hours before wanted for table;
the batter, also, is better for being mixed some hours before the
fritters are made. _Time._—From 7 to 10 minutes to fry the fritters; 5
minutes to drain them. _Average cost_, 9_d._ _Sufficient_ for 4 or 5
persons. _Seasonable_ from August to March.