as in
foregoing recipe, spread one side of the slices with a thick layer
of pineapple marmalade and finish the same as in preceding recipe.

452. +Beignets a la Marie-Louise.+-- Prepare a biroche dough (as in
No. 773), roll it out 1 inch thick, cut into rounds and brush half
of them over with beaten eggs; put in the center 1 teaspoonful peach
or apricot marmalade, cover them with the remaining rounds and press
the edges together; cut them out again with a cutter a little
smaller than the first one, let them lay on a floured board with a
floured napkin under them and set in a warm place for about 1 hour
to rise; shortly before serving fry in boiling lard to a light brown
color, lay them on a soft cloth, to absorb the fat, and serve with
fruit sauce.

453. +Beignets de creme a la francaise.+-- Beat up 3 whole eggs, the
yolks of 6 and add 2 tablespoonfuls sugar, 3/4 cup cream or milk and a
little vanilla; put this into 6 buttered cups, set them in a pan of
water, cover and bake till firm; remove them from oven and when cold
turn them out and cut each one into 3 slices; lay them onto a tin
pan, cut a round piece out of the center and fill up the hole with
warm marmalade; when cold dip the beignets first into pounded
macaroons, then in beaten egg, then in fine bread crumbs and fry in
boiling lard to a light brown; serve on a napkin dusted with sugar
and send either a snow, vanilla or caramel sauce to table with them.

454. +Peach Beignets.+-- Pare and cut into halves 1 dozen large
peaches, sprinkle over 1/2 cup sugar and pour a glass of Cognac or
white brandy over them; cover and let them stand about 2 hours;
shortly before serving lay them in rows upon a clean cloth and press
another cloth lightly upon them to absorb the moisture; have ready a
batter, dip each one separately into it and fry in boiling lard to a
light brown color; lay them onto blotting paper, to absorb the fat,
dust with powdered sugar and serve with the following sauce:--Heat
the peach syrup to boiling point; beat the whites of 3 eggs to a
stiff froth, add slowly the hot syrup, beating constantly, and
serve.

455. +Batter for Beignets.+-- Mix 1 cup sifted flour with a little
salt, the yolks of 2 eggs and 1 cup milk to a smooth, thin batter;
beat the 2 whites to a stiff froth; then add the batter slowly to
the whites, beating constantly; it is then ready for use.

456. +Pineapple Beignets.+-- Pare a small, ripe pineapple, cut into
very thin slices a