The Myrtle Reed Cook Book

by Myrtle Reed

SNOW BALLS

Make a batter of one cupful of cream—the top of milk will do nicely—two tablespoonfuls of sugar, the yolks of four eggs, a heaping teaspoonful of baking powder, and flour enough to mix. Add the whites of the eggs last, beaten to a stiff froth. Fill buttered cups two thirds full, and bake in a hot oven.