Cottage Puffs.
- 2 cups of rich milk—half cream if you can get it.
- 4 eggs, whites and yolks beaten separately.
- 1 good tablespoonful of butter, chopped into the flour.
- A pinch of salt.
- Enough prepared flour for thick batter. Try two cups, and add, by degrees, as you need more.
Mix the beaten yolks with the milk; then the salt and whites; at last, the flour. Bake in greased iron pans, such as are used for “gems” and corn-bread. The oven should be quick. Turn out and eat with sweet sauce.
Second Week. Wednesday.