Breakfast Puffs

Mix 1/2 cup water, 1/2 cup milk; add the 1 cup flour gradually, beat until light, pour into hot buttered gems. Bake 30 to 35 minutes in hot oven. - Mrs. Ernest D. Dean, Glen View, 111.

Graham Puffs

To 1 qt. graham flour add 1/2 pt. fine white flour, and enough warm milk or water to make a thick batter, no salt or baking powder required; have your oven hotter than for biscuit and your gem pans standing in the oven until you get ready; beat batter thoroughly, grease your pans and drop in while the irons are smoking hot. Bake quickly a nice brown. - Mrs. Frank Ferguson, Franklin, 111.

Steam Puffs

Cream together 2 eggs, 4 tablespoons sugar, 4 tablespoons melted butter; add cup sweet milk, 1 cup chopped raisins, 2 cups flour sifted with 3 teaspoons baking powder. Steam 1/2 hr. in cups; to be eaten with maple syrup. - Mrs. C. Buttercup, Bensen, 111.

"Belvidere Plantation" Brandon Puffs

1 >east cake. Make into a stiff batter over night with sweet milk,

1 qt. of flour, 1 teacup butter, 4 eggs. Next morning add a teacup of cornmeal, sifted finely, beat well and put to rise in cups or muffin pans, and bake when light. - Mrs. Joseph Dunlop, Bartlett, 111.