Apple Fritters

Cut the apples in thick slices; scoop out the cores with a tin cutter; then pare off the rind, and place the pieces of apple in a basin; add a liqueur glass of brandy, a spoonful of sugar, and grated lemon-peel; and let them steep in this for an hour; next, dip each piece of apple in some light frying batter (No. 288), and drop them gently into some hot frying fat; turn them over in this lightly with a fork, and when fried crisp, and of a light colour, drain and dish them up on a napkin; dredge some sifted sugar over them, and serve.

Pear fritters are made in the same manner.