Put the water into a saucepan with the butter, cayenne and black pepper. When the water boils throw gradually into it sufficient flour to form a thick paste; then take it off the fire and work into it the Parmesan cheese, and then the yolks and whites of the eggs. Let the paste rest for a couple of hours, and proceed to fry by dropping pieces of it the size of a walnut into plenty of hot lard. Serve sprinkled with very fine salt. Puffs for Dessert — One pint milk and cream, the whites of 4 eggs beaten to a stiff froth, 1 heap- ing cup sifted flour, 1 scant cup powdered sugar; add a little grated lemon peel and a little salt. Pastry. 203 Beat these all together till very light, bake in gem pans, sift pulverized sugar over them and eat with sauce flavored with lemon. Plain Puffs — Yolks of 6 eggs, 1 pint sweet milk, a large pinch of salt, whites of 6 eggs, flour. Beat the yolks of the eggs till very light, stir in the milk, salt, and the whites beaten to a stiff froth, and flour enough to ijiake a batter about as thick as a boiled custard. Bake in small tins in a quick oven. Banana Fritters — Sift 3 cups flour and 1^ teaspoonfuls baking-powder; to this add the yolks of 2 eggs, a little salt, 3^ cup sugar and enough milk to make a moderate batter; whip the whites of the eggs and then add a tablespoon- ful of melted butter. Slice 3^ dozen banana✪ Banana Fritterss and stir into the batter; fry at once in plenty of boiling lard, and drain on coarse brown paper before serving. Spanish Puffs — A teacupf ul water, a table- spoonful white sugar, a pinch of salt, 2 oz. but- ter, flour, yolks of 4 eggs✪ Spanish Puffs. Put the water into a saucepan with the sugar, salt and butter; while it is boiling add sufficient flour for it to leave the saucepan; stir one by one the yolks of the four eggs; drop in a teaspoonful at a time into boiling lard; fry them a light brown. Cream Puffs — One pint water, 3^ lb. butter, ^ lb. sifted flour, 10 eggs, 1 small teaspoon soda. Mock cream: 1 cup sugar, 4 eggs, 1 cup flour, 1 quart milk✪ Cream Puffs, flavoring. Boil the water, rub the flour with the butter; stir into the water while boiling. When it thick- ens like starch remove from the fire. When cool stir into it the well-beaten eggs and the soda. Drop the mixture onto the buttered tins with a 204 White Ribbon Cook Book. large spoon. Bake till a light brown, in a quick oven. When done, open one side and fill with mock cream made as follows in the above pro- portions: Beat eggs to a froth; stir in the sugar, then flour; stir them into the milk while boiling; stir till it thickens, then remove from the fire and flavor with lemon or vanilla. It should not be put into the puffs until cold. Orange Puffs— Rind and juice of 4 oranges, 2 lbs. sifted sugar, butter. Grate the rind of the oranges, add the sugar, pound together and make into a stiff paste with the butter and juice of the fruit; roll it, cut into shapes and bake in a cool oven. Served piled up on a dish with sifted sugar over. Orange Fritters — Six large oranges peeled and sliced, two well-beaten eggs, 2 tablespoon- fuls of sugar, and enough flour to make a batter about as stiff as if for flannel cakes; dip the oranges into the batter, being sure that they are well covered by it, then fry in plenty of boiling lard; drain on coarse brown paper, sift powdered sugar over the fritters and serve. ✪ Charlotte Russe

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Put the water into a saucepan with the butter, cayenne and black pepper. When the water boils throw gradually into it sufficient flour to form a thick paste; then take it off the fire and work into it the Parmesan cheese, and then the yolks and whites of the eggs. Let the paste rest for a couple of hours, and proceed to fry by dropping pieces of it the size of a walnut into plenty of hot lard. Serve sprinkled with very fine salt. Puffs for Dessert — One pint milk and cream, the whites of 4 eggs beaten to a stiff froth, 1 heap- ing cup sifted flour, 1 scant cup powdered sugar; add a little grated lemon peel and a little salt. Pastry. 203 Beat these all together till very light, bake in gem pans, sift pulverized sugar over them and eat with sauce flavored with lemon. Plain Puffs — Yolks of 6 eggs, 1 pint sweet milk, a large pinch of salt, whites of 6 eggs, flour. Beat the yolks of the eggs till very light, stir in the milk, salt, and the whites beaten to a stiff froth, and flour enough to ijiake a batter about as thick as a boiled custard. Bake in small tins in a quick oven. Banana Fritters — Sift 3 cups flour and 1^ teaspoonfuls baking-powder; to this add the yolks of 2 eggs, a little salt, 3^ cup sugar and enough milk to make a moderate batter; whip the whites of the eggs and then add a tablespoon- ful of melted butter. Slice 3^ dozen bananas and stir into the batter; fry at once in plenty of boiling lard, and drain on coarse brown paper before serving. Spanish Puffs — A teacupf ul water, a table- spoonful white sugar, a pinch of salt, 2 oz. but- ter, flour, yolks of 4 eggs. Put the water into a saucepan with the sugar, salt and butter; while it is boiling add sufficient flour for it to leave the saucepan; stir one by one the yolks of the four eggs; drop in a teaspoonful at a time into boiling lard; fry them a light brown. Cream Puffs — One pint water, 3^ lb. butter, ^ lb. sifted flour, 10 eggs, 1 small teaspoon soda. Mock cream: 1 cup sugar, 4 eggs, 1 cup flour, 1 quart milk, flavoring. Boil the water, rub the flour with the butter; stir into the water while boiling. When it thick- ens like starch remove from the fire. When cool stir into it the well-beaten eggs and the soda. Drop the mixture onto the buttered tins with a 204 White Ribbon Cook Book. large spoon. Bake till a light brown, in a quick oven. When done, open one side and fill with mock cream made as follows in the above pro- portions: Beat eggs to a froth; stir in the sugar, then flour; stir them into the milk while boiling; stir till it thickens, then remove from the fire and flavor with lemon or vanilla. It should not be put into the puffs until cold. Orange Puffs— Rind and juice of 4 oranges, 2 lbs. sifted sugar, butter. Grate the rind of the oranges, add the sugar, pound together and make into a stiff paste with the butter and juice of the fruit; roll it, cut into shapes and bake in a cool oven. Served piled up on a dish with sifted sugar over. Orange Fritters — Six large oranges peeled and sliced, two well-beaten eggs, 2 tablespoon- fuls of sugar, and enough flour to make a batter about as stiff as if for flannel cakes; dip the oranges into the batter, being sure that they are well covered by it, then fry in plenty of boiling lard; drain on coarse brown paper, sift powdered sugar over the fritters and serve.

The white ribbon cook book