Nut Puffs

NUT PUFFS.–An example of a thin batter not in equal proportions of liquid and flour is afforded by nut puffs. In hot breads of this kind, aeration is used as the leavening agent. In order to assist with the incorporation of air, the egg yolk is well beaten before it is added; but the greater part of the lightness that is produced is due to the egg white, which is beaten and folded in last. The addition of nuts to a batter of this kind considerably increases its food value.

NUT PUFFS (Sufficient to Serve Six)

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

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.

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