Apple Fritters and Montagnard Fritters—Glazed and Unglazed

Core some apples with a column or tin tube five eighths of an inch in diameter; peel them all around, and cut from them slices about a quarter of an inch thick; put to macerate in a little brandy and powdered sugar for one hour, tossing them about often so that they all get well covered. Dip each piece in frying batter (No. 137), and plunge into hot frying fat; when done and of a fine color, drain and dredge over with sugar, then dress on a napkin.

For Glazed Fritters.—When done place them on a baking sheet, bestrew with sugar, and glaze in a hot oven, or under a salamander (Fig. 123); serve dressed on a napkin.

For Montagnard Fritters.—After they have been cooked and glazed as above, cover the tops with a layer of currant jelly placed on with a spoon, then dress on a napkin and serve.