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Ginger Puffs

Mix two eggs thoroughly, and beat them smoothly with four ounces of fine flour. Add a pinch of salt, a quarter of a small nutmeg grated, half a tea-spoonful of freshly-ground ginger, a dessert-spoonful of sifted loaf sugar, three table-spoonfuls of sherry, and a tea-spoonful of lemon-juice. Half fill some well-buttered cups with the mixture, and bake in a brisk oven. Turn out before serving, and send wine sauce to table with them. Time, twenty minutes to bake. Probable cost, 4d., exclusive of the wine. Sufficient for three or four puffs.