Corn Puffs

Mingle the yolk of one egg with one cupful of rich milk. Add to the liquid one cupful of flour, one-half cupful of fine yellow corn-meal, and one-fourth cupful of sugar, all of which have previously been well mixed together. Less sugar may be used, or it may be entirely omitted if preferred. Place the batter on ice for an hour, or until very cold. Then beat it vigorously five or ten minutes, till full of air bubbles; chop in lightly the stiffly beaten white of the egg, and put at once into heated irons. Bake in a moderately quick oven thirty or forty minutes.

Corn Puffs No. 2

Scald two cupfuls of fine white corn-meal with boiling water. When cold, add three tablespoonfuls of thin sweet cream and the yolk of one egg. Beat well, and stir in lastly the white of the egg, beaten to a stiff froth. The batter should be sufficiently thin to drop easily from a spoon, but not thin enough to pour. Bake in heated irons, in a moderately quick oven.

Corn Puffs No. 3

Beat together one and one-half cupfuls of unskimmed milk and the yolks of two eggs, until thoroughly blended. Add two cupfuls of flour, and one cupful of best granulated corn-meal. Beat the batter thoroughly; stir in lightly the whites of the eggs, beaten to a stiff froth; turn into heated irons, and bake.