No. 1287. _Beignets de Pêches._

Skin and cut in halves twelve ripe but firm peaches, take out the stones

and put the peaches into a basin, with a quarter of a pound of powdered

sugar, toss them together lightly, but not to break the peaches; have a

batter prepared as in the last, in which dip each piece of peach

separately, fry them in lard, not too hot, glaze and serve precisely as

in the last.