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Show 1 GERMAN PUFFS. Ingredients. One and one-half cupfuls of sifted bread flour. One and one-half cupfuls of milk. One scant teaspoonful of salt. Two eggs. Method. Sift flour three times before measuring, measur-ing, place in a deep round bottomed bowl, add the salt and stir in the milk very lightly just so flour is moistenef then drop in the unbeaten egg, and with a strong dover egg beater or perforated spoon proferably the egg beater beat the mass until full of bubbles and frothy. Have ready some very hot greased Iron or earthenware muffin cups, fill each about two-thirds full, and bake in a very hot oven. As these pufTs get their expansion from the eggs, the beating and hot oven are both needed to puff up the mate-. mate-. rial. After a time when puffs are getting get-ting high, the heat must bo abated some, for the puffs must bake very thoroughly, so as to dry out t.io centers, cen-ters, which must be hollow, and the puff will be a mere Bhell, very tasty and delicate. If puffs have not haked enough they get soft and unpalatable, so if this happens remember to bako them longer at the next trial. |