SOPAPILLAS
20 to 30 puffs
These wonderful Mexican puffs have become very popular in Texas, and may be used as a bread or as a dessert served with honey.
4 C. flour
1 tsp. baking powder
½ tsp. salt
2 eggs
1 C. milk
2 T. melted lard or shortening, cooled slightly
Oil for deep frying
Sift flour, baking powder and salt together. Beat eggs until light and add milk and lard. Combine the two mixtures, using only as much of the flour as the liquid will absorb. Roll the dough out as thin as possible. Cut into 3x4-inch rectangles. Deep fry in hot fat or oil until light brown.
SELECT TEXAS EGGS BY QUALITY
Texas eggs which are sold in most retail outlets are either Grade AA or Grade A. Both are ideal for any use, but are especially desirable for poaching, frying, and cooking in the shell. A Grade AA egg covers a small area; the white is thick and stands high; the yolk is firm and high. A Grade A egg covers a moderate area; the white is reasonably thick and stands fairly high; the yolk is firm and high.
The Texas Department of Agriculture maintains inspection services for the Texas egg industry to make certain that quality and size statements on the cartons are accurate. When you buy Texas eggs, you can depend on getting the most for your money.