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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.


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Desserts and Salads (1920).

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