6.]
36. POPOVERS WITH FRUIT.--Popovers made according to the preceding
recipe are particularly good if fruit is added to them. To add the
fruit, cut a slit in the side of the popovers as soon as they are
removed from the oven and insert a few spoonfuls of apple sauce,
marmalade, preserves, jelly, or canned fruit. These may be served either
warm or cold as a breakfast dish, or they may be sprinkled with powdered
sugar and served with cream for a dessert or a luncheon dish.
37. 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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