3/4 c flour, all-purpose
1/8 t salt
1 egg – slightly beaten
1 tb vegetable oil
1 t rum
1/2 cup light beer
vegetable oil for frying
2 egg whites
4 medium apples
1/2 c sugar, powdered
Sift flour and salt into a large bowl. Stir in egg, 1 tb oil and rum. Gradually beat in enough beer to make a medium-thick batter similiar to thickness of whipping cream. Cover bowl – let stand 1 hour.

Heat oil for deep frying to 350F. Immediately before cooking fritters, beat egg whites until stiff and glossy. Use a wooden spoon to fold beaten egg whites into batter.

Peel and core apples – cut into 1/4 inch crosswise slices. Dip in batter, 2-3 at a time, covering completely. Lower into hot oil – fry until golden brown on both sides. Drain on paper towels – keep warm. Repeat until all slices are battered and fried.

Remarks: 24 fritters.

Source: Fidonet – Author unknown.

125 g – 4,4 oz. butter
125 g – 4,4 oz. sugar
125 g – 4,4 oz. peeled, roasted and chopped almonds
750 g – 26,25 oz. flour
3 egg whites, beaten stiff
3 egg yolks
25 g – 0,9 oz. vanilla sugar

Mix the butter with the sugar and the vanilla to a fluffy mass. Add the egg yolks one by one, then add the almonds. Continue by adding the flour and end by folding in the beaten egg whites.

Butter a pastry tin, dust it with flour, pour in the mixture and bake the pie in the middle of a preheated oven (175° C – 355° F) until it is golden.

Yields 1 pie.

Source: my collection, my translation

4 slices Affligem (you can use another Belgian cheese or a young Gouda instead)
4 slices cooked ham
4 slices warm, toasted bread
2 ripe pears, peeled and halved

Put on each of the warm toasts 1 slice of ham, half a pear and 1 slice of cheese on top. Put in a warm oven and serve when the cheese starts to melt.

Remarks: 4 servings.

Source: my collection