446. +Beignets of Buns.+-- Take some long baker's buns (ones which are a day or 2 old are the best), cut them into halves, dip each half separately into cold milk and lay them on a dish; mix 1 cup sifted flour with { ~VULGAR FRACTION ONE EIGHTH~} teaspoonful salt, the yolks of 2 eggs and 1 cup milk to a smooth, thin batter; add lastly the 2 whites beaten to a stiff froth; put a large fryingpan with 1 tablespoonful lard and butter over the fire; when hot dip each half of bun into the batter, lay them in the pan and fry on both sides to a fine brown color; serve on a long dish; dust with sugar and lay 1 spoonful stewed fruit--such as plums, cherries, apples, huckleberries or stewed gooseberries--or some fruit jelly over each one.
447. +Beignets of Zwieback.+-- Lay 1 dozen round zwiebacks on a long dish, pour over some cold milk and let them lay until they begin to get soft; dip each one separately into a batter, the same as Beignets of Buns; fry in ½ lard and ½ butter on both sides to a light brown color, dust with sugar and serve with fruit or snow sauce.
448. +Poor Knights (Arme Ritter).+-- Cut a long loaf of bread (2 days old) into slices ¼ inch thick, dip each slice into cold milk, lay them on a dish on top of one another, pour a little milk over the whole and let them lay for 10 minutes; beat up 3 eggs with 3 tablespoonfuls milk, dip each slice into the beaten eggs and then fry in ½ butter and ½ lard in a fryingpan to a light brown on both sides; serve on a hot dish dusted with sugar. Stewed or preserved huckleberries may be sent to table with it or poured over the bread. Jellies of fruit or marmalade may also be served with it.
449. +Apple Beignets.+-- Pare and core with an apple corer ½ dozen large apples, cut them into slices ½ inch in thickness, put them in a dish, sprinkle over some sugar, a little cinnamon and pour over 1 glass rum; let them lay for 2 hours, tossing them up now and then; shortly before serving wipe dry, dip them in a batter, the same as Beignets of Buns, and fry in boiling lard to a light brown color; serve them piled up on a dish, dusted with sugar, and serve with wine or snow sauce; or send to table without sauce.
450. +Poveison.+-- Cut a loaf of French bread which is 2 days old (after the crust has been removed) into slices about ½ inch in thickness; stew 1 pound dry prunes with a piece of cinnamon and a little sugar and lemon peel; when done drain them on a sieve, remove the pits and boil the liquor down to ½; chop the plums fine and mix them with the liquor; add a little more sugar; spread this plum marmalade a finger thick on one side of each slice of bread, dip them separately into milk, lay onto a dish and let them lay ½ hour; then dip them into beaten egg and fry in boiling lard; when they are all fried dust them with powdered sugar and a little cinnamon; arrange them on a dish with a napkin under and serve hot. The poveison may also be dipped first in beaten eggs and then in bread crumbs. In place of plums any kind of fruit or marmalade may be taken, but it must be thick.