Ingredients: One quart of sifted flour, butter the size of an egg, one
pint of milk, half a tea-spoonful of salt, four eggs.
Scald the milk, and melt the butter in it. When partly cooled, stir in
the yolks of the eggs well beaten, then the salt and flour. When quite
cold, stir in lightly the whites of the eggs beaten to a stiff froth.
Bake in rather large patty-pans. Serve immediately with a sauce. The
puddings should be light puffs. Strawberry-sauce is especially nice with
these puddings.