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Apple Fritters, Rich

Take a pint of hot cream, two glasses of port wine, and a cupful of ale; mix well, and when cold, add the yolks of four eggs and the whites of two, all whisked: a little salt, ginger, and nutmeg are an improvement. Let the apples, prepared as in the preceding recipe, soak in wine and sugar for two or three hours before using. Throw them into the batter, drain, and fry them in boiling oil or lard. When they are tender, place them on blotting-paper for two or three minutes, and pile them in a pyramid on a hot dish. They should be dry enough to be eaten with the fingers. Time to fry, eight minutes. Sufficient for ten or twelve persons. Probable cost, 2s., exclusive of the wine and ale.