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Orange Fritters

Mix two table-spoonfuls of flour smoothly with one well-beaten egg, a quarter of an ounce of butter, and a quarter of a pint of cream, and add a pinch of salt and a dessert-spoonful of brandy. Peel four or five large sweet oranges; take away the white pith, and divide them into sections without breaking the thin skin that separates them. Dip the pieces first into sherry then into sifted sugar, and afterwards into the batter. Fry them in hot fat until they are lightly browned. Drain them on blotting-paper to free them entirely from fat, and serve piled high on a hot napkin, with sifted sugar strewn over them. Time, eight or ten minutes to fry the oranges. Probable cost, 1s., exclusive of the wine and brandy. Sufficient for four or five persons.