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Fried Apples

The apples should be cut into slices unpeeled and fried, a few at a time, in a large fryingpan with enough fat or lard to cover the bottom of the pan. When the slices are brown on one side, turn them over with a knife. Then place in a dripping-pan and put in the oven. If desired the slices of apple may be placed in flour before frying, and if soaked in cognac or rum the result is agreeable.