Roll out the pastry rather thin. Choose a plain or fancy cutter, a size larger than the halves of apricots, for cutting the pastry. Place half an apricot, with the cut side down, on a round of pastry; wet the edge of a second round and place it on top, pressing the edges well together.
Have ready a pan of frying fat, and when the bluish smoke rises from it put in the fritters, one or two at a time, and fry them a golden brown. Drain them well on paper, pile them up on a hot dish, and sprinkle with castor sugar. If possible, serve cream with them.
Cost, about 8d.