LEMON PUFFS

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: 

LEMON SAUCE

Put on to boil one and one-half cups of water with juice of two lemons, sweeten to taste, add a few small pieces of cinnamon bark; when boiling stir in three teaspoons of cornstarch that have been dissolved in a little cold water.  Boil a few minutes, then pour over the well-beaten yolks of two eggs, stirring all the time.  Stir in stiffly-beaten whites of eggs, and pour over and around puffs when cold.  Serve cold.

LEAF PUFFS

Cream one cup of butter until soft, add two cups of sifted flour, mix well, and add just enough sweet cream to make a nice dough, not too soft.  Roll thin, cut in long strips or squares, bake in long pans in a moderately hot oven.  When light brown, draw to the door of the oven, sprinkle with powdered sugar and let stand a few minutes longer in the oven.

SAGO PUDDING WITH STRAWBERRY JUICE

Prepare one cup berry juice and sweeten to taste.  Have ready a scant half teacup of sago soaked one hour in water enough to cover.  Boil the sago in the fruit juice until thick like jelly.  Beat up the whites of two eggs and add to the sago while hot and remove immediately from the stove.  Mold and serve with cream or berry juice.

This mold can be made with any kind of fruit juice preferred

APPLE TAPIOCA PUDDING

Soak three-quarter cup of tapioca and boil it in one quart of water until clear, sweetening to taste.  Pare and core six apples and place them in a baking dish.  Fill the cores with sugar, pour the tapioca around them and grate a little nutmeg over the top.  Cover and bake until the apples are soft Serve with cream.

RHUBARB PUDDING

Grate some stale rye bread and take a bunch of rhubarb; cut fine without peeling, put the cut rhubarb in a pan with a big pinch of baking-soda, and pour boiling water over to cover.  While that is steeping, grate the rye bread and butter pudding-form well, and put crumbs all over the pan about one-quarter inch deep, then add one-half the rhubarb that has been well drained of the water; season with brown sugar, cinnamon, nuts and any other seasoning you like; then some more crumbs, and other one-half of rhubarb, and season as before the top crumbs, put flakes of butter all over top; bake until done.