Cut out the stems together with a round piece of apple, and clean out the core carefully. Cut out the little blossom end, but do not cut deep enough to meet the cavity in the center. Pare the apples, fill the centers with marmalade, dip the corresponding pieces of apple with stem adhering, into Fritter Batter, and press them into place. Dip the apples in fritter batter, covering every portion, and fry in deep fat. Cook six or eight minutes. Drain, and dust with powdered sugar.
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