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Batter II (Core pare and cut apples)

Core, pare, and cut apples in one-third inch slices. Sprinkle with powdered sugar and few drops lemon juice; cover, and let stand one-half hour. Drain, dip pieces in batter, fry in deep fat, and drain. Arrange on a folded napkin in form of a circle, and serve with Sabyon or Hard Sauce.

Banana Fritters I 4 bananas Powdered sugar 1½ tablespoon lemon juice 3 tablespoons Sherry wine ½ rule Batter V Remove skins from bananas. Scrape bananas, cut in haives lengthwise, and cut halves in two pieces crosswise • Sprinkle with powdered sugar, lemon juice, and wine; cover, and let stand thirty minutes; drain, dip in batter, fry in deep fat, and drain on brown paper. Sprinkle with powdered sugar, and serve on a folded napkin. 3 bananas 1 cup bread flour