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Pineapple Fritters

Pare a pineapple with as little waste as possible. Cut it into thick slices, and place these in a shallow dish. Sprinkle two ounces of powdered and sifted sugar upon them, pour a wine-glassful of brandy, Curacoa, or maraschino over them, and let them soak for five hours. Make a frying batter as follows. Mix a salt-spoonful of salt with three-quarters of a pound of flour; add the well-whisked yolks of two eggs and two ounces of clarified butter, and pour in, very gradually, a little more than half a pint of lukewarm water or, if preferred, beer. Beat the mixture thoroughly whilst the water is being added, so that it may be quite smooth. This batter should be sufficiently thick to drop from the spoon. It should be made at the time that the slices are put into the liqueur, and then put aside, as it is best when made two or three hours before it is wanted. Ten minutes before it is to be used, add the whites of three eggs whisked to a firm froth. Dip the pieces of pineapple into the batter, and drop them into boiling lard. Turn them lightly in this until they are crisp and brown on both sides, then drain from the fat, and serve them quickly. They should be piled on a neatly-folded napkin, and have powdered sugar sifted over them. Time to fry, six or eight minutes. Probable cost, pineapples, when cheap, 1s. to 2s. each. Sufficient for three or four persons.