SECT. II.
PUFFS, &c
Sugar Puffs.
BEAT up the whites of ten eggs till they rise to a
high froth, and then put them into a marble mortar,
with as much double-refined sugar as will make it thick.
Then rub it well round the mortar, put in a few car-
raway seeds, and take a sheet of wafers, and lay it on as
broad as a six-pence, and as high as you can. Put them
into a moderately-heated oven for about a quarter of an
hour, and they will have a very white and delicate ap-
pearance.