Thursday, June 9, 2011

Raspberry Puffs

From journal and messenger circa 1905

Make a paste with one pound of self-raising flour, a pinch of salt and one-quarter pound of butter; add two well beaten eggs and a half pint of milk.
Mix well together, roll the pastry out thin, cut into rounds, and line well greased pan with them. Fill with raspberries which have been stewed to a jam with plenty of sugar, and bake for fifteen minutes.
Serve cold, with a spoonful of whipped cream on top of each.

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