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By THERESA REA !NOLDS
Rappahannock Vh* Staff 'll ritcr
Apples have played such an important part in America's culinary history that every old cookbook has recipe after recipe for their preparation. Mrs. Mary Randolph wrote a popular cookbook. The Virginia Housewife in 1830, and it was so successful that it went into four editions. In it she tells how to make Apple Fritters.
Pare some apples, and cut them in thin slices - put them in a bowl, with a glass of brandy, some white wine, a quarter of a pound of pounded sugar, a little cinnamon finely powdered, and the rind of a lemon grated; let them stand for some time, turning them over frequently; beat two eggs very light, add one quarter of a pound of flour, a tablespoon of melted butter, and as much cold water as will make a think batter, take one slice with a spoonful of batter to each fritter, fry them quickly of a light brown, drain them
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