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Sufficient to Serve Six
)
- 1-1/2 c. flour
- 2 Tb. sugar
- 1 tsp. salt
- 1 c. milk
- 1 egg
- 1 Tb. fat
- 1/4 c. chopped nuts
Sift the flour, sugar, and salt together, and add the milk and beaten egg yolk. Melt the fat and add it and the chopped nuts. Beat the egg white stiff and fold it into the mixture carefully. Fill hot, well-greased gem irons level full of the batter, and bake in a hot oven about 20 minutes.
38. WHOLE-WHEAT PUFFS.--Puffs in which use is made of whole-wheat flour instead of white flour are also an example of a thin batter that is made light by aeration. If desired, graham flour may be substituted for the whole-wheat flour, but if it is a coarser bread will be the result. This coarseness, however, does not refer to the texture of the bread, but is due to the quantity of bran in graham flour. Whole-wheat puffs, as shown in Fig. 7, are attractive, and besides they possess the valuable food substances contained in whole-wheat flour, eggs, and milk.
WHOLE-WHEAT PUFFS
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Sufficient to Serve Six