Apple Fritters

11/3 cups of flour

1½ teaspoonfuls of baking powder

¼ teaspoonful of salt

1 egg

2/3 cup of milk (scant)

2 sour apples

Pass the dry ingredients together through the sieve. Beat the egg; add the milk and stir into the dry ingredients. Pare, core and cut the apples into small bits and stir these into the batter. Drop, by-spoonfuls, into deep fat and fry to a delicate brown. When dropping the dough into the fat, try and keep the bits of apple covered with dough. Serve with a claret or a jelly sauce. Other fruit, as peaches, pears, bananas and pineapple may be used in the same way.

Claret Sauce For Fritters, Baked Bananas, Etc

Boil one cup of sugar and one-third a cup of water six minutes; add from one-third to one-half a cup of claret and a teaspoonful of lemon juice.

Canned Pineapple Fritters

Drain the slices of pineapple from the syrup in the can; sprinkle with kirsch and let stand an hour, then dry on a cloth. Dip the slices, one at a time, in fritter batter and fry in deep fat to a delicate amber tint. Drain on soft paper. Serve at once with a hot sauce made of the syrup from the can.

Batter For Pineapple Fritters

Beat one egg; add one-half a cup of milk and gradually stir into three-fourths a cup of sifted flour, sifted again with a level teaspoonful, each, of baking powder and sugar, and one-fourth a teaspoonful of salt. Beat the mixture thoroughly; cover and let Stand a short time before using. This batter may be used for other fruit in solid pieces or, by the omission of the sugar, for meat and fish.

Pineapple Sauce For Fritters

To the syrup, drained from the pineapple slices and heated to boiling point, add a cup of sugar, sifted with a level tablespoonful of cornstarch; let boil six or eight minutes; tint with green color paste or liquid, if desired; add the juice of half a lemon and kirsch to taste.