Plain Puffs

FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.

Plain Puffs.

Yolks of six eggs, one pint sweet milk, a large pinch of salt, whites of six eggs, flour. Beat the yolks of the eggs till very light, stir in the milk, salt, and the whites beaten to a stiff froth, and flour enough to make a batter, about as thick as a boiled custard. Bake in small tins in a quick oven.