Peel and core the apples, which will be all the nicer if they are a little tart. Take out the seeds and core. Cut them into slices, more or less thick or thin, according to taste. The thin slices are recommended. Soak them in Brandy or good Whiskey, or Rum, for the space of two hours, sprinkling with the grated zest of a lemon and sugar, according to judgment. Two tablespoonfuls of sugar should be sufficient for the zest or rind of half a lemon. Make a Batter a la Creole, and have ready a deep saucepan of boiling lard. Drain the Apples. Dip the slices, one at a time, into the batter, lift out with a large kitchen spoon, drop into the boiling lard, and fry to a golden brown. Then lift out with a skimmer, and set on brown paper, in the mouth of the oven, and drain. Sift powdered white sugar over them, and serve hot, piling high in pyramidal shape, and sprinkling again with powdered white sugar. Serve as an entremet or as a dessert. The liquor may be omitted, and the Apples simply cut into very thin slices; then proceed with the dropping in batter and frying.