The irons in which batter breads are to be baked should not be smeared with grease; if necessary to oil them at all, they should only be wiped out lightly with a clean, oiled cloth.  Irons well cared for, carefully washed, and occasionally scoured with Sapolio to keep them perfectly smooth, will require no greasing whatever.

In filling the irons, care should be taken to fill each cup at first as full as it is intended to have; it, as the heat of the irons begins the cooking of the batter as soon as it is put in, and an additional quantity added has a tendency to make the bread less light.

RECIPES.

WHOLE-WHEAT PUFFS.—­Put the yolk of an egg into a basin, and beat the white in a separate dish to a stiff froth.  Add to the yolk, one half a cupful of rather thin sweet cream and one cupful of skim milk.  Beat the egg, cream, and milk together until perfectly mingled and foamy with air bubbles; then add, gradually, beating well at the same time, one pint of what berry flour.  Continue the beating vigorously and without interruption for eight or ten minutes; then stir in, lightly, the white of the egg.  Do not beat again after the white of the egg is added, but turn at once into heated, shallow irons, and bake for an hour in a moderately quick oven.  If properly made and carefully baked, these puffs will be of a fine, even texture throughout, and as light as bread raised by fermentation.

WHOLE-WHEAT PUFFS NO. 2.—­Make a batter by beating together until perfectly smooth the yolk of one egg, one and one half cups of new or unskimmed milk, and one pint of whole-wheat flour.  Place the dish containing it directly upon ice, and leave for an hour or longer.  The bread may be prepared and left on the ice over night, if desired for breakfast.  When ready to bake the puffs, whip the white of the egg to a stiff froth, and after vigorously beating the batter for ten minutes, stir in lightly the white of the egg; turn at once into heated irons, and bake.  If preferred, one third white flour and two thirds sifted Graham flour may be used in the place of the wheat berry flour.

WHOLE-WHEAT PUFFS NO. 3.—­Take one cupful of sweet cream (twelve-hour cream), one half cupful of soft ice water, and two slightly rounded cupfuls of wheat berry flour.  Beat the material well together, and set the dish containing it on ice for an hour or more before using.  When ready to bake, beat the mixture vigorously for ten minutes, then turn into heated iron cups (shallow ones are best), and bake for about an hour in a quick oven.

GRAHAM PUFFS.—­Beat together vigorously until full of air bubbles, one pint of unskimmed milk, the yolk of one egg, and one pint and three or four tablespoonfuls of Graham flour, added a little at a time.  When the mixture is light and foamy throughout, stir in lightly and evenly the white of the egg, beaten to a stiff froth; turn into heated irons, and bake in a rather quick oven.  Instead of all Graham, one third white flour may be used if preferred.