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Apple Fritters with Rum

Prepare a batter for fritters. Peel and core three medium, sound apples. Cut each into four even slices and place them on a plate with an ounce sugar and a tablespoon rum, mix well and let infuse for fifteen minutes. Dip the apples in the batter, turn over for a half minute, then drop, one by one, into boiling fat and fry for ten minutes, frequently turning them with a skimmer meanwhile. Lift up, drain well on a towel, neatly trim, dress on a dish with a folded napkin, sprinkle a little powdered sugar over and serve.