Take four eggs and beat them very well, put to them four spoonfuls of ine flour, a little milk, about a quarter of a pound of sugar, a ittle nutmeg and salt, so beat them very well together; you must not make it very thin, if you do it will not stick to the apple; take a middling apple and pare it, cut out the core, and cut the rest in round lices about the thickness of a shilling; (you may take out the core fter you have cut it with your thimble) have ready a little lard in a stew-pan, or any other deep pan; then take your apple every slice ingle, and dip it into your bladder, let your lard be very hot, so drop them in; you must keep them turning whilst enough, and mind that they be not over brown; as you take them out lay them on a pewter dish before the fire whilst you have done; have a little white wine, butter and sugar for the sauce; grate over them a little loaf sugar, and serve them up. 

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