Heat a pint of milk to scalding, and melt in it a large spoonful of butter. While it is still warm - a little more than lukewarm - beat in the yolks of five eggs, and three cupfuls of flour sifted with two rounded teaspoonfuls of Cleveland's Baking Powder. Add flour if needful, for a rather stiff batter, and set this upon ice, or in a cold place until thoroughly chilled. Then beat in the whites whipped stiff, and bake in greased muffin-rings, or pate-pans, or in custard-cups.

Serve as soon as they are baked. Split, without cutting them open, and eat with liquid sauce.

Apple Pop-Overs

Make a white roux of two tablespoonfuls of flour stirred into one of hissing butter, and when thick, thinned with two cupfuls of scalding milk. Stir two minutes and pour upon the beaten yolks of four eggs. (A bit of soda three times as large as a pea should go into the hot milk.) Have ready six fine pippins, pared, and grate them directly into the sugarless custard. Lastly, whip in the stiffened whites, half fill greased custard-cups or nappies with the mixture, set in a pan of hot water and bake in a quick oven until they puff high and are lightly browned.

Turn out at table upon hot plates and serve brandy sauce with them.