Breakfast Puffs

Two cups of sweet milk, two cups of flour, two eggs, and an even teaspoonful of salt. Beat the eggs separately and well, add the whites last, and beat all well together. Bake in gem-pans or cups; heat them on the range very hot, so that when you half till the cups with the batter they will brown. Bake in a very hot oven; if the gem-pans have been properly heated, and the oven hot as it should be, they will bake in five minutes. When baked serve immediately. For Graham gems use half Graham flour.

German Puffs

One pint of sweet milk, five tablespoonfuls of flour, one tablespoonful of melted butter, six eggs, leaving out the whites of three. Bake in buttered cups half filled, twenty minutes in a hot oven. For Sauce: Beat the whites of four eggs to a stiff froth, add one coffeecup of pulverized sugar, and the juice of two oranges; turn the puffs from the cups on a platter and cover with the sauce just before sending to the table.

Molly Puffs

One cup of Indian meal scalded; when it cools add two cups of rye flour, two eggs, one tablespoonful of brown sugar, and a teaspoonful of Equity baking-powder. Fry them, dropped from a spoon, in boiling lard.

Puffets

One quart of flour, one pint of sweet milk, three teaspoonfuls of Equity baking-powder, one-half teaspoonful of salt, a piece of butter the size of an egg, three eggs, two tablespoonfuls of white sugar. Beat the butter, sugar and the yolks of eggs, till very light; add the milk and flour, with the baking-powder; lastly, the whites of the eggs, beaten to a stiff froth. Bake in gem-pans, in a quick oven.