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Potato Puffs

Put three table-spoonfuls of new milk into a clean saucepan with a couple of ounces of fresh butter, the thin, finely-minced rind of a small lemon, and two table-spoonfuls of sifted sugar. Let the milk heat very gently until the butter is dissolved. Add gradually three ounces of boiled potatoes, dry and floury, and beat the mixture until it is light and perfectly free from lumps. Stir in the well-beaten yolks of three eggs, and just before the puffs are to be baked the whites whisked to a firm froth. Butter some small patty-pans. Put the mixture into them, and bake in a well-heated oven. Sift powdered sugar thickly over them, and serve very hot. Time to bake, about twenty minutes. Probable cost, 8d. Sufficient for half a dozen puffs.