German Puffs

One pint of milk, three eggs, one pound of flour, one dessertspoonful of dissolved salaeratus, a teaspoonful of butter, a saltspoon of salt. Beat the whites of the eggs, separately. The yolks must be as thick as batter, and the whites perfectly dry. Add to the yolks half the milk and half the flour, stir it well until the batter is smooth, then add the remainder of the flour and milk. Warm the butter, and stir in and beat the batter thus made, till it is light and full of bubbles. Stir in the salse-ratus, and lastly, the whites - but do not beat it after the whites have been added, as that will make it tough. Butter teacups, or an earthen mould, pour in the batter, and bake it in a moderate oven. Serve with butter and sugar, or any kind of sauce which may be preferred. They require from half an hour to three quarters to bake.

Potato Puffs

Dissolve two ounces of loaf sugar in a wineglassful of new milk; rub three ounces of mealy potato (boiled) to fine powder; mix these together; add the grated rind of a small lemon and the yolks of three fresh eggs; beat for ten minutes; then add the whites, beaten to a froth; butter five small tin moulds; put a fifth part of the mixture into each, and bake in a quick oven about eighteen minutes. Serve immediately, with sugar sifted over them.