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Parmesan Fritters with Apples

1/2 pint of water. 1 ounce of butter. 4 ounces of flour. 4 ounces of cheese. 5 or 6 eggs.

Grate the cheese, if dry enough, or else mince it extremely small. Make the puff fritter paste by boiling the water with the butter in it and then stirring in the flour.

When well cooked take the saucepan from the fire, add the grated cheese and beat it into the hot paste with a pestle. Then work in the eggs one at a time and beat the mixture for several minutes. Fry smal fritters. They swell very much and are not good if dark colored. When done, drain them--on paper if necessary--open each one with a twist of a fork, and put in a teaspoonful of dry-stewed apple seasoned with fresh butter. When the cheese is of a very dry sort, a little more butter is needed to make the paste. The receipt preceding and the next to follow have been rehabilitated from some of those delightfully vague instructions for making Italian or other dishes, which say, "take a glass of water and a handful of cheese and a pounded anchovy, and some flour, and eggs enough to make a paste not too thin, etc" The anchovy is for flavor and can be added or not, at pleasure.