Puffs for Dessert

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.

Puffs for Dessert.

One pint milk and cream (equal parts?), the whites of four eggs beaten to a stiff froth, one heaping cup sifted flour, one scant cup powdered sugar; add a little grated lemon peel, and a little salt. Beat these all together till very light, bake in gem-pans, sift pulverized sugar over them, and eat with sauce flavored with lemon.

(We are searching for the lemon sauce recipe).