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 1/2 lard and 1/2 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 1/4 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 1/2 butter and 1/2 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 1/2 dozen
large apples, cut them into slices 1/2 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 1/2 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 1/2; 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 1/2 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.

451. +Poveison of Pineapple.+-- Prepare the bread the same