Fried Puffs
2 egg whites, beaten stiff
½ cup grated cheese
1 tablespoon flour
Salt
Paprika
Into the stiff egg whites fold the cheese, flour and seasonings. When thoroughly mixed pat into shape desired, roll in crumbs and fry.
Roquefort Puffs
⅛ pound genuine French Roquefort
1 egg white, beaten stiff
8 crackers or 2-inch bread rounds
Cream the Roquefort, fold in the egg white, pile on crackers and bake 15 minutes in slow oven.
The constant repetition of "beaten stiff" in these recipes may give the impression that the whites are badly beaten up, but such is not the case. They are simply whipped to peaks and left moist and glistening as a teardrop, with a slight sad droop to them that shows there is still room for the air to expand and puff things up in cooking.