The Boston cooking-school cook book

by Fannie Merritt Farmer

Snowballs

½ cup butter

1 cup sugar

½ cup milk

2¼ cups flour

3½ teaspoons baking powder

Whites 4 eggs

Cream the butter, add sugar gradually, milk, and flour mixed and sifted with baking powder; then add the whites of eggs beaten stiff. Steam thirty-five minutes in buttered cups; serve with preserved fruit, quince marmalade, or strawberry sauce.