Classic Nut Puffs

Classic Nut Puffs

Ingredients:
1-1/2 c. flour
2 Tb. sugar
1 tsp. salt
1 c. milk
1 egg
1 Tb. fat
1/4 c. chopped nuts

Directions:
Sift the flour, sugar, and salt together, and add the milk and beaten
egg yolk. Melt the fat and add it and the chopped nuts. Beat the egg
white stiff and fold it into the mixture carefully. Fill hot,
well-greased gem irons level full of the batter, and bake in a hot oven
about 20 minutes.
38. WHOLE-WHEAT PUFFS.--Puffs in which use is made of whole-wheat flour
instead of white flour are also an example of a thin batter that is made
light by aeration. If desired, graham flour may be substituted for the
whole-wheat flour, but if it is a coarser bread will be the result. This
coarseness, however, does not refer to the texture of the bread, but is
due to the quantity of bran in graham flour. Whole-wheat puffs, as shown
in Fig. 7, are attractive, and besides they possess the valuable food
substances contained in whole-wheat flour, eggs, and milk.
WHOLE-WHEAT PUFFS
(Sufficient to Serve Six)