Ristori Puffs.
5 eggs.
The weight of the eggs in flour.
Half their weight in butter and in sugar.
Juice of 1 lemon, and half the grated peel.
½ teaspoonful soda, dissolved in hot water.
Rub the butter and sugar to a cream, whisking until it is very light. Beat the whites to a standing froth; the yolks thick and smooth. Strain the latter through a sieve into the butter and sugar; stir in well; add the lemon, the soda, and the flour alternately with the whites, beating up rapidly after these go in. Have ready small cups or muffin-rings, well-buttered; put the mixture into them, and bake at once. In less than half an hour they should rise high in the pans. Test with a clean straw to see if they are done; turn out upon a hot dish, and serve with jelly sauce.
These are almost sure to be a success if made with good prepared flour—Hecker’s, for example. In this case, use no soda.