PUFF BREAD.
Delicious hot bread, which may be baked in a hurry, and which depends for its success on the beating of the batter, is made as follows: Take a pint of warm milk in which a tablespoonfm of butter has been dissolved; mix in carefully to avoid lumping six tab*c—spoonsful of flour; add the beaten yolks of four eggs, a teaspoonful of salt and, last of all. the whites of the eggs, whipped stiff. Beat the whole together until the batter is light and airy, and bake for fifteen or twenty minutes :n tins which are filled to one-tliird of their capacity.
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Bibliographic details
Putaruru Press, Volume VI, Issue 226, 1 March 1928, Page 2
Word Count
103PUFF BREAD. Putaruru Press, Volume VI, Issue 226, 1 March 1928, Page 2
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