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Batter Fritters

Make a batter according to recipe given for batter pudding. When ready, peel, core, and mince some apples, or if preferred, a few currants may be picked and thrown into the batter. The addition of a little suet to the apples is an improvement, but it must be very judiciously used, as too much will make the fritters greasy. They should be made small. A large table-spoonful of batter is sufficient for one fritter. Fry in boiling dripping, and serve with powdered sugar over them. Probable cost, 9d. Time to fry, eight to ten minutes. Sufficient for six persons.