We cannot compete with machinery.
APPLE FRITTERS .-- Peel some apples, cut them in slices across the core, and stamp out the core.

It is customary, where wine, &c., is not objected to, to soak these rings of apples for several hours in a mixture of brandy, grated lemon or orange peel and sugar, or better still, to rub some lumps of sugar on the outside of a lemon or orange and dissolve this in the brandy.

Of course, brandy is not necessary, but the custom is worth mentioning.

The rings of apple can be soaked for some time in syrup flavoured this way.

They must then be made dry by being dipped in powdered sugar, then dipped into batter and thrown, one at a time, into a saucepan containing smoking hot oil in which a wire frying-basket has been placed.
Directly the fritters are a nice brown, take them out, break off the rough pieces, shake some finely powdered sugar over them, pile them up on a dish, and serve.
APRICOT FRITTERS .-- These can be made from fresh apricots or tinned ones, not too ripe; if they break they are not fitted.