To make GERMAN PUFFS.
PUT half a pint of good milk into a tossing-
pan, and dredge it in flour till it is thick as hasty-
pudding, keep stirring it over a slow fire, till it is
all of a lump, then put it in a marble mortar;
when it is cold put to it the yolks of three eggs,
four ounces of sugar, a spoonful of rose water,
grate a little nutmeg, and the rind of half a le-
mon, beat them together an hour or more, when
it looks light and bright, drop them into a pan
of boiling lard with a tea-spoon, the size of a
large nutmeg, they will rise, and look like a large
yellow