While it has been quite customary in making this bread to allow one egg to each dozen puffs, with the addition of a little cream to the milk, it will be found that by using an average of one and one-half eggs to each dozen puffs, and omitting the cream, the expense in most cases is about the same as when the cream is used, and it makes the puffs very light and fine grained. The inexperienced find very little trouble in making nice light bread by this method.
1 1/2 cups pastry flour, 1/3 cup wholewheat flour, 1| cups milk, 1 teaspoon salt, 3 eggs separate.
Sift the white flour and salt into mixing bowl, add the wholewheat flour unsifted. Separate the eggs, add the milk and yolks to the flour, and stir until smooth with a wire batter whip. Beat the whites stiff and dry, pour the batter gradually into the beaten whites, folding it in by running a batter whip from the edge or side of the bowl down through the center and lifting it up so the batter will drop off into the bowl; repeat until it is thoroughly mixed, but do not stir. Remove the irons from the oven and set them on the edge of the stove; rub them with an oiled cloth or brush to prevent sticking. Pour the batter from a pitcher into the molds, filling them just barely full. Bake in a moderately hot oven twenty to thirty minutes.
A few dried currants or seedless raisins, washed and dried in a towel, may be sprinkled into each mold just before putting them into the oven, if desired.
1 1/2 cups pastry flour, 3/4 cup bran, 1 1/2 cups milk, 1 teaspoon salt, 3 eggs.
Make a batter of the flour, bran, salt, milk, and yolks, and finish the same as for wholewheat puffs.
Puffs may also be made by using one egg to two cups of milk, and enough strong bread flour to make a batter so thick that, when the batter whip is lifted out, the batter which flows from the whip will pile up slightly in the bowl instead of making a hole in the batter. Do not separate the egg. Mix the milk, egg, salt, and flour, and beat for a few minutes until it is perfectly smooth and free from lumps, then turn into hot oiled gem irons, and bake until nicely browned, about thirty minutes or more.
1 cup cornmeal, 2 tablespoons flour, 1 1/4 cups milk; 1 tablespoon sugar, 1 teaspoon salt, 2 eggs separately.
Put the milk on the stove to heat in a double boiler. Sift the meal, flour, salt, and sugar together into a mixing bowl. As soon as the milk is boiling hot, pour one cupful of it on the cornmeal and stir smooth; add as much of the remaining one-fourth cup to make a batter that will not run, but that will pile up high in the bowl, it should not be stiff.
Beat the eggs separately, fold the yolks into the stiffly beaten whites, then pour on the scalded meal, folding it into the eggs with a batter whip, then from the side of a large spoon drop it onto an oiled baking sheet in oblong shapes and bake on the top grate in a hot oven until a nice brown.
By using one tablespoon oil, or its equivalent—one-fourth cup cream—only one egg need be used.
1 cup coarse zwieback crumbs, 1/2 cup flour, 1 teaspoon salt, 2 1/4 cups separated milk, 4 eggs.
Heat the milk to about 140° F., and pour it over the crumbs. Sift the flour and salt into a bowl, separate the eggs, and add enough milk to the yolks to take up the flour, making a thick smooth batter. Add this batter to the crumbs, mix well, beat the whites stiff and dry, fold the whole batter into the whites. Bake on an oiled soapstone griddle.