Peel, core, slice round in four slices 4 medium sized apples. Make a batter of 2 well-beaten eggs, 1 pt. of milk, 1/4 teaspoon of salt, 2 tablespoons of sugar, a teaspoon of baking powder and flour enough to make about like cake, mixture. Dip apples in batter and turn and fry in deep lard. Nice for breakfast. Will serve 6. - Mrs. E. McGrath, 315 S. 5th Ave., Maywood, 111.

Variation I

Pare and core 6 large apples, cut them into slices about a 1/4 inch thick, sprinkle pounded sugar over them, and set them by for an hr. or more; dip each piece of apple in the batter and fry them in hot lard about 6 minutes; the lard should not be too hot at first, but must become hotter as they are frying. Serve on a napkin with sifted sugar over them. The batter is made by beating and straining the yolks of 7 eggs and the whites of 3; mix into them a little grated nutmeg, a pt. of sweet milk, a pinch of salt and a glass of brandy, beating the mixture well, and then add sufficient flour to make a thick batter. This is an old southern recipe. - Mrs. C. C. Cleveland, Bartlett, 111.