Evening Republican, Volume 17, Number 148, Rensselaer, Jasper County, 21 June 1913 — Apple Fritters. [ARTICLE]

Apple Fritters.

Pare apples and cut in thin slices: put them In a bowl with a glass of brandy, some white wine, a quarter pound pounded sugar, a little cinnamon (finely powdered) and the rind of a lemon (grated). Let stand some time,' turning over frequently. Beat two eggs very light, add one-quarter pound flour, one tablespoon melted butter and as much cold water as will make a shin batter. Dip the apples on a sieve, mix them with the batter and take one slice with a spoon of butter to each fritter. Fry them quickly to a light brown, drain well, put in a dish, sprinkle sugar over each and glaze them nicely.