Breakfast, Luncheon and Tea

by Marion Harland

Cottage Puffs.

1 cup milk, and same of cream.

4 eggs beaten stiff, and the yolks strained.

1 table-spoonful butter, chopped into the flour.

A very little salt.

Enough prepared flour for thick batter.

Mix the beaten yolks with the milk and cream; then the salt and whites, lastly the flour. Bake in buttered iron pans, such as are used for “gems” and corn-bread. The oven should be quick. Turn out and eat with sweet sauce.