BEST FOODS METHODS OF PREPARING. 121 



but are more beneficial to the human stomach if left off 

 the bill of fare altogether. But sometimes emergencies 

 arise in which it becomes necessary for the house-keeper 

 to whisk up something of the sort, and I give such 

 recipes as are the least pernicious, and, at the same time, 

 the least trouble to follow. Besides, they have been 

 found to be very palatable : 



Cream Puffs. One cupful of sour cream, one cupful 

 of sweet milk, two eggs, a little salt, and enough of sifted 

 flour for a smooth, but not stiff batter. Beat all thor- 

 oughly together for five minutes, and add half a teaspoon- 

 f ul of soda dissolved in a little water. Stir again briskly. 

 Have the oven and the gem-irons at a lively heat. Drop 

 the batter into the buttered irons and bake until the 

 puffs are delicately browned. Slip them from the irons 

 upon a warm plate and cover with a napkin. 



Graham Puffs. Beat one quart of sweet milk and 

 one quart of sifted Graham flour together for ten min- 

 utes. (An egg-whisk is excellent to use in this case, as 

 the perfection of the puffs depends upon the thorough 

 whipping of the batter and the proper heat of the oven.) 

 Add two beaten eggs and a teaspoonful of salt. Bake 

 the same as Cream Puffs. Half these quantities can be 

 used for a family of three or four persons. 



Wlieat or Corn Muffins. Mix into one quart of wheat 

 flour, or one pint of corn-meal, two beaten eggs, a little 

 salt, and enough of rich sweet milk to make a thick bat- 

 ter. Add a teaspoonful of Royal Baking Powder, beat 

 well together, and bake in buttered muffin rings, or a 

 muffin pan, in a brisk oven. When done, cover them 

 for a few minutes with a light cloth, then slip them from 

 the rings or pan and send to the table on a warm plate 

 with a napkin over them. 



Baked Corn Grits. Stir a cupful of hominy or grits 

 into a quart of boiling salted water, and cook for twenty 



