Sift flour with salt. Cream butter, add egg and flour. Add beer gradually, stirring only until the mixture is smooth. Set in warm place for 1 to 2 hours to let the batter become light and foamy, then fold in the beaten egg white.
Peel large apples, remove cores. Cut in ¼ inch slices and sprinkle with sugar and lemon juiae. Let stand about an hour, moving them around so all apples will absorb the lemon juice. Dry the slices a little, dip in fritter batter and fry in deep hot fat until golden brown. Drain well. Put in hot serving dish and sprinkle with powdered sugar.
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