Mix two spoonfuls of flour, a little grated lemon-peel, some nutmeg, half a spoonful of brandy, a little loaf-sugar, and one egg; then fry it enough, but not brown; beat it in a mortar with five eggs, whites and yolks; put a quantity of lard in a frying-pan, and when quite hot drop a dessert-spoonful of batter at a time; turn as they brown. Serve them immediately with sweet sauce.

Spanish Puffs

Put one ounce of fresh butter into a quart stewpan; when hot, put in four spoonfuls of flour; stir it over the fire for five minutes; have ready boiling a gill of milk, which stir in by degrees so as to avoid making it lumpy; when it is thoroughly boiled, take it off the fire, stir in six eggs, a pinch of salt, a little nutmeg, chopped lemon-peel, and a handful of currants, with sugar to palate, and sufficient orange-flower water to flavor it; let it get cold; when wanted for use have some lard boiling, make the batter into balls the size of a small walnut, fry them until they burst; drain; dust them over with powdered sugar; serve with wine-sauce.

German Puffs

Put half a pound of butter into a breakfast-cupful of milk, place the pan upon the fire, and when it boils add a cupful of flour; beat all well together, and, when cold, mix in six eggs, leaving out two of the whites; beat up some sugar and grated lemon-peel with the eggs, and bake the puffs in a moderately heated oven.

Irish Puffs

Pound one quarter of a pound of sweet and one ounce of bitter almonds, but not too finely; take one quarter of a pound of loaf-sugar pounded and sifted, the whites of two eggs beaten to a thick froth; mix all together, and put the puffs into pattypans covered with paste; then sift powdered sugar over them thickly, and bake them a light brown. The flavor may be improved by pounding the almonds with orange-flower water or a little essence of lemon.