These combine ham with Parmesan cheese and are even more
     delicately handled in the making than crepes suzette.

PUFFS

 Three-in-One Puffs

1 cup grated Swiss 1 cup grated Parmesan 1 cup cream cheese 5 eggs, lightly beaten salt and pepper

Mix the cheeses into one mass moistened with the beaten eggs, splashed on at intervals.  When thoroughly incorporated, put in ramekins, tiny tins, cups, or any sort of little mold of any shape.  Bake in hot oven about 10 minutes, until richly browned.

Such miniature Souffles serve as liaison officers for this entire section, since they are baked in ramekins, or ramequins, from the French word for the small baking dish that holds only one portion.  These may be paper boxes, usually round, earthenware, china, Pyrex, of any attractive shape in which to bake or serve the Puffs.

More commonly, in America at least, Puffs are made without ramekin dishes, as follows: 

 Fried Puffs

2 egg whites, beaten stiff 1/2 cup grated cheese 1 tablespoon flour Salt Paprika

     Into the stiff egg whites fold the cheese, flour and seasonings. 
     When thoroughly mixed pat into shape desired, roll in crumbs and
     fry.

 Roquefort Puffs

1/8 pound genuine French Roquefort 1 egg white, beaten stiff 8 crackers or 2-inch bread rounds

     Cream the Roquefort, fold in the egg white, pile on crackers and
     bake 15 minutes in slow oven.

The constant repetition of “beaten stiff” in these recipes may give the impression that the whites are badly beaten up, but such is not the case.  They are simply whipped to peaks and left moist and glistening as a teardrop, with a slight sad droop to them that shows there is still room for the air to expand and puff things up in cooking.

 Parmesan Puffs

Make a spread of mayonnaise or other salad dressing with equal parts of imported Parmesan, grated fine.  Spread on a score or more of crackers in a roomy pan and broil a couple of minutes till they puff up golden-brown.

Use only the best Parmesan, imported from Italy; or, second best, from Argentina where the rich pampas grass and Italian settlers get together on excellent Parmesan and Romano.  Never buy Parmesan already grated; it quickly loses its flavor.

 Breakfast Puffs

1 cup flour 1 cup milk 1/4 cup finely grated cheese 1 egg, lightly beaten 1/2 teaspoon salt

     Mix all together to a smooth, light batter and fill ramekins or
     cups half full; then bake in quick oven until they are puffing
     over the top and golden-brown.

 Danish Fondue Puffs

1 stale roll 1/2 cup boiling hot milk Salt Pepper 2 cups freshly grated Cheddar cheese 4 egg yolks, beaten lemon-yellow 4 egg whites, beaten stiff