Breakfast Puffs, or Pop-overs ( Mrs. Hopkins ).
Ingredients: Two cupfuls of milk, two cupfuls of flour, two eggs, and an even tea-spoonful of salt.
Beat the eggs separately and well, add the whites last, and then beat all well together. They may be baked in roll-pans, or deep gem-pans, which should be heated on the range, and greased before the batter is put in: they should be filled half full with the batter. Or they may be baked in tea-cups, of which eight would be required for this quantity of batter. When baked, serve immediately. For Graham gems use half Graham flour.
Henriettes for Tea (French Cook), No. 1.
Ingredients: Three eggs beaten separately, three-fourths of a cupful of cream or milk, a scant tea-spoonful of baking-powder, salt, one table-spoonful of brandy, a pinch of cinnamon, enough flour to make them just stiff enough to roll out easily.
Roll them thin as a wafer, cut them into about two-inch squares, or into diamonds, with the paste-jagger, fry them in boiling lard, and sprinkle over pulverized sugar.
Henriettes for Breakfast or Tea (French Cook), No. 2.
Ingredients: Three eggs beaten separately, one cupful of milk, a scant tea-spoonful of baking-powder, salt, one table-spoonful of brandy, and flour enough to make a little thicker than for pancakes.
Pass the batter through a funnel (one-third or one-half inch diameter at end) into hot boiling lard, making rings, or any figures preferred. Do not fry too much at one time. When done and drained, sprinkle over pulverized sugar, and lay them on a plate on a folded napkin. Serve.