| How To Cook: |
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1. Sieve the flour into a basin and make a well in the center; into this break the egg, and add brandy.
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2. Gradually work flour into the liquids, and finally add enough beer to make the batter of a coating consistency, and then allow it to stand for 1 - 2 hours.
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3. Peel and core the apples, and cut them into rings crossways.
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4. Dip these into the batter, removing them with a skewer, and fry in smoking-hot fat until brown on both sides.
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5. Drain. Serve drenched with caster sugar.
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