Apples Fried with Onions

Peel onions and slice.

Fry onions in fat until a rich brown.

Drain onions on soft brown paper.

Fry unpared quarters of apple in the fat left from the onions.

Arrange apples in a border on a platter.

Fill center with the fried onions and serve hot.

Quarter and core five apples without paring.

Put apples into a frying pan and melt beef drippings in it.

When hot, lay a layer of apples skin side down.

Sprinkle the layer with brown sugar.

When nearly done, turn the apples and brown them.

Place the apples on a platter and sprinkle with sugar.

Set the platter in a hot oven and continue frying apples one layer at a time.

Quarter and core five apples without paring.

Put apples into a frying pan with one cup of sugar, one tablespoon of butter, and three tablespoons of water.

Let the mixture melt and lay the apples with the skin up.

Cover and fry slowly until brown.

Mix and sift one and one-third cups of flour, two teaspoons of baking powder, and one-fourth teaspoon of salt.

Add gradually, while stirring constantly, two-thirds of a cup of milk and one egg well beaten.

Wipe, core, pare, and cut two medium sized sour apples into eighths.

Slice the eighths and stir them into the batter.

Drop the batter by the spoonful into hot deep fat.

Fry until delicately browned.

Drain on brown paper.

Sprinkle with powdered sugar.

Pare and core four tart apples.

Cut the apples into one-fourth inch slices across the apple.

Sprinkle the slices with two tablespoons of lemon juice and powdered sugar.

Add two well beaten yolks to one-half cup of milk.

Mix and beat into the flour until smooth.

Add one tablespoon of melted butter or olive oil.

Cut in the well beaten whites of two eggs.

Drain the apples.

Dip the apples into the batter.

Fry in deep fat.

When cooked, drain on brown paper.

Sprinkle with powdered sugar before serving.

Mix one cup of sweet milk, one egg, one teaspoon of baking powder, one-fourth teaspoon of salt, and one-half cup of chopped apples.

Add flour to make a batter stiff enough to drop heavily from the spoon.

Fry in deep fat.

Core and pare four apples.

Cut the apples into slices one-third inch thick, leaving the hole in the center.

Sprinkle the slices with sugar, lemon juice, and cinnamon.

Dip each slice in fritter batter.

Fry in deep fat.

Drain on brown paper.

Sprinkle with sugar.