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.