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Apple Fritters

Make a smooth, stiff batter of half a pound of flour, a little salt, one table-spoonful of clarified butter, three well-beaten eggs, about a quarter of a pint of milk, and a table-spoonful of beer: the latter may be omitted. Pare and scoop out the cores of a few large apples; slice them in rounds about half an inch thick; strew sugar thickly over them, and let them remain for two hours. Then throw them into the batter; take each piece out separately, and fry it in plenty of boiling lard or oil. When they are nicely browned on both sides, lay them on a piece of blotting-paper to absorb the grease; then heap them up on a hot dish, and serve with sugar. Time, eight minutes to fry. Probable cost, 10d. Sufficient for four persons.