FRIED APPLES

Pare and core some of the largest and finest pippins, and cut them into thin round slices. Mix together in a deep dish some brandy, lemon-juice, and powdered sugar. Lay the slices of apple in it, and let them soak for several hours. Then drain them, and dip each slice in flour. Put some butter into a pan, and fry the apples of a fine brown. Dish them, and grate loaf-sugar over them.

Quinces may be done in the same manner. So also may peaches, but they must be cut in half.