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(Desserts) - (The International Jewish Cook Book)

Beat the yolks of four eggs until very light, add the stiffly-beaten
whites and then stir in two cups of milk, add a pinch of salt, three
tablespoons of fresh butter melted, and five level tablespoons of flour
that have been wet with a little of the milk from the pint, stir well
together and divide equally between cups. Butter the cups before pouring
in the mixture. Bake in hot oven until brown (generally twenty minutes).
Turn out carefully in the dish in which they are to be served, and pour
over them the following:

Other Recipes

Lemon Puffs

Into half a pound of double-refined sugar, beat fine and sifted, grate

the yellow rind of a large lemon. Whip up the white of an egg to a

froth, and wet it with the froth, till it is as stiff as a good working

paste. Lay the puffs on papers, and bake them in a very slow oven.

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