Corn-Meal Puffs.
1 quart boiling milk.
2 scant cups white “corn flour.”
½ cup wheat flour.
1 scant cup powdered sugar.
A little salt.
4 eggs—beaten light.
1 table-spoonful butter.
½ teaspoonful of soda, dissolved in hot water.
1 teaspoonful cream of tartar, sifted into flour.
½ teaspoonful mixed cinnamon and nutmeg.
Boil the milk, and stir into it the meal, flour and salt. Boil fifteen minutes, stirring well up from the bottom. Put in the butter and beat hard in a bowl for three minutes. When cold, put in the eggs whipped light with the sugar, the seasoning and soda. Whip up very faithfully; bake in greased cups in a steady oven.
Turn out of cups and eat with pudding sauce, or with butter alone.
White Puffs (Very nice).
1 pint rich milk.
Whites of 4 eggs whipped stiff.
1 heaping cup prepared flour.
1 scant cup powdered sugar.
Grated peel of ½ lemon.
A little salt.
Whisk the eggs and sugar to a méringue, and add this alternately with the flour to the milk. (If you have cream, or half cream half milk, it is better.) Beat until the mixture is very light, and bake in buttered cups or tins. Turn out, sift powdered sugar over them, and eat with lemon sauce.
These are delicate in texture and taste, and pleasing to the eye.