Corn-meal Puffs.
- 1 quart of boiling milk.
- 2 scant cups of white “corn-flour.”
- ½ cup of wheat-flour.
- 1 scant cup of powdered sugar.
- A little salt.
- 4 eggs, whites and yolks beaten separately.
- 1 tablespoonful of butter.
- ½ teaspoonful of soda.
- 1 teaspoonful of cream tartar.
- ½ teaspoonful mixed cinnamon and nutmeg.
Sift soda and cream tartar twice through the flour. Then, mix flour and meal together, and sift a third time. Boil the milk and stir into it the meal, flour, and salt. Boil ten minutes, stirring well up from the bottom. Take it off, put into a bowl, add the butter and beat hard for three minutes. Let it cool while you whip the eggs light, then the yolks and sugar and spice together. Beat these into the cold mush, and lastly the frothed whites. Whip all together faithfully, and bake in greased cups or small “corn-bread moulds,” set within a steady oven. When done, turn out and eat hot, breaking—not cutting—them open, and after buttering sprinkling with white sugar.
Third Week. Wednesday.