These are almost sure to be a success if made with good prepared flour—Hecker’s, for example. In this case, use no soda.
Jam Puffs.
3 eggs.
Half a cup of sweet jam or jelly.
The weight of the eggs in Hecker’s prepared flour.
Half their weight in sugar and butter.
Beat the eggs stiff, whites and yolks separately.
Cream the butter and sugar, strain the yolks into the cream; beat well before putting in the whites. The flour should go in last. Put the mixture in great spoonfuls upon your baking-tin. They should not touch, and must be as uniform in size as you can make them. Bake fifteen minutes in a quick oven. When cold, run a sharp knife around each, leaving about an inch uncut to serve as a hinge. Pull far enough open to put in a spoonful of jelly or jam; close, and sift white sugar over all when they are filled.
Cottage Puffs.
1 cup milk, and same of cream.