Mix with cheese
and egg yolks. When smooth and thickened fold in the egg whites
and fill ramekins, tins, cups or paper forms and slowly bake
until puffed up and golden-brown.
New England Cheese Puffs
1 cup sifted flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon Hungarian paprika
1/4 teaspoon dry mustard
2 egg yolks, beaten lemon-yellow
1/2 cup milk
1 cup freshly grated Cheddar cheese
2 egg whites, beaten stiff but not dry
Sift dry ingredients together, mix yolks with milk and stir in.
Add cheese and when thoroughly incorporated fold in the egg
whites to make a smooth batter. Drop from a big spoon into hot
deep fat and cook until well browned.
Caraway seeds are sometimes added. Poppy seeds are also used, and
either of these makes a snappier puff, especially tasty when
served with soup.
A few drops of tabasco give this an extra tang.
Cream Cheese Puffs
1/2 pound cream cheese
1 cup milk
4 eggs, lightly beaten
1/2 teaspoon salt
1/2 teaspoon dry mustard
Soften cheese by heating over hot water.
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