Puff Paste

One lb. flour, 3/4 lb. butter, 1 egg, with water.

Mix the flour with a lump of butter the size of an egg to a very stiff paste with cold water; divide the butter into six equal parts, roll the paste and spread on one part of the butter, dredging it with flour; repeat until all the butter is rolled in.

Puffs for Dessert

One pint milk and cream, the whites of 4 eggs beaten to a stiff froth, 1 heaping cup sifted flour, 1 scant cup powdered sugar; add a little grated lemon peel and a little salt.

Beat these all together till very light, bake in gem pans, sift pulverized sugar over them and eat with sauce flavored with lemon.

Plain Puffs

Yolks of 6 eggs, 1 pint sweet milk, a large pinch of salt, whites of 6 eggs, flour.

Beat the yolks of the eggs till very light, stir in the milk, salt, and the whites beaten to a stiff froth, and flour enough to ijaake a batter about as thick as a boiled custard. Bake in small tins in a quick oven.

Spanish Puffs

A teacupful water, a tablespoonful white sugar, a pinch of salt, 2 oz. butter, flour, yolks of 4 eggs.

Put the water into a saucepan with the sugar, salt and butter; while it is boiling add sufficient flour for it to leave the saucepan; stir one by one the yolks of the four eggs; drop in a teaspoonful at a time into boiling lard; fry them a light brown.

Orange Puffs

Rind and juice of 4 oranges, 2 lbs. sifted sugar, butter.

Grate the rind of the oranges, add the sugar, pound together and make into a stiff paste with the butter and juice of the fruit; roll it, cut into shapes and bake in a cool oven. Served piled up on a dish with sifted sugar over.