Whole Wheat Puffs

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 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)

1-1/2 c. whole-wheat flour
2 Tb. sugar
1 tsp. salt
1 c. milk
1 egg
1 Tb. fat

Sift the flour, sugar, and salt together and add the milk and the egg yolk, which should be well beaten. Melt the fat and stir it into the batter. Beat the egg white stiff, and fold it in carefully. Heat well-greased gem irons, fill them level full with the mixture, and bake in a hot oven for about 20 minutes.

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