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Rhubarb Fritters

Cut some sticks of young rhubarb into pieces about an inch long, and boil them in water for ten minutes; then drain and place them in cold water. When quite cold, drain the pieces of rhubarb, lay them on a dish, strew finely-crushed sugar over, moisten with a few tablespoonfuls of brandy, and let them marinade for a couple of hours. Dip the pieces of rhubarb in some frying-batter, put them in boiling lard, and fry to a nice color. Drain on paper for a minute or two to absorb the fat, place them neatly on a dish that has been spread over with a folded napkin or a fancy paper, and serve.