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Apricot Fritters

Mix a pound of sifted flour in a bowl with a pint of sweet milk (or water will do); mix until it becomes perfectly smooth, and stir in two ounces of melted butter, and the whites of three eggs, beaten to a stiff froth. Dip twelve or fourteen apricots in this batter, previously cut in halves and sprinkled with white sugar; fry in hot lard to a light brown; drain them upon a cloth; sift white sugar over them and serve hot. Delicious.