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Fruit Fritters

Put into a basin two ounces of butter to warm, and mix four ounces of flour, one tablespoonful of brandy, a pinch of salt, sufficient water to make a creamy paste and work in the whites of two eggs beaten to a very stiff froth. Cut into pieces or quarters any kind of fruit, dip them in the batter and fry them in butter to a light golden brown; take them out when done, drain off all the fat, place on a dish, sprinkle over powdered sugar, and serve. The fruit should be quite ripe; if not, it should be parboiled in syrup.