ice, where the core
is, with a cutter. Throw the slices into the batter; have ready a pan of
boiling lard or clarified dripping; take out the pieces of apple one by
one, put them into the hot lard, and fry a nice brown, turning
them--when required. When done, lay them on a piece of blotting-paper
before the fire, to absorb the greasy moisture; then dish on a white
d'oyley, piled one above the other; strew over them some pounded sugar,
and serve very hot. The flavour of the fritters would be very much
improved by soaking the pieces of apple in a little wine, mixed with
sugar and lemon-juice, for 3 or 4 hours before wanted for table; the
batter, also, is better for being mixed some hours before the fritters
are made.

_Time_.--About 10 minutes to fry them; 5 minutes to drain them.

_Average cost_, 9d.

_Sufficient_ for 4 or 5 persons.

_Seasonable_ from July to March.

ICED APPLES, or APPLE HEDGEHOG.

1394. INGREDIENTS.--About 3 dozen good boiling apples, 1/2 lb. of sugar,
1/2 pint of water, the rind of 1/2 lemon minced very fine, the whites of
2 eggs, 3 tablespoonfuls of pounded sugar, a few sweet almonds.

_Mode_.--Peel and core a dozen of the apples without dividing them, and
stew them very gently in a lined saucepan with 1/2 lb. of sugar and 1/2
pint of water, and when tender, lift them carefully on to a dish. Have
ready the remainder of the apples pared, cored, and cut into thin
slices; put them into the same syrup with the lemon-peel, and boil
gently until they are reduced to a marmalade: they must be kept stirred,
to prevent them from burning. Cover the bottom of a dish with some of
the marmalade, and over that a layer of the stewed apples, in the
insides of which, and between each, place some of the marmalade; then
place another layer of apples, and fill up the cavities with marmalade
as before, forming the whole into a raised oval shape. Whip the whites
of the eggs to a stiff froth, mix with them the pounded sugar, and cover
the apples very smoothly all over with the icing; blanch and cut each
almond into 4 or 5 strips; place these strips at equal distances over
the icing sticking up; strew over a little rough pounded sugar, and
place the dish in a very slow oven, to colour the almonds, and for the
apples to get warm through. This entremets may also be served cold, and
makes a pretty supper-dish.

_Time_.--From 20 to 30 minutes to stew the apples.

_Average cost_, 1s. 9d. to 2s.

_Sufficient_ for 5