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Puff Puddings

Beat four ounces of butter to a cream, and mix with it four table-spoonfuls of flour, the yolks of four eggs, two table-spoonfuls of sugar, a pint of cream or milk, and a little almond flavouring. A minute or two before the puddings are to be baked, add the whites of the eggs, beaten to a firm froth. Butter some large patty-pans, and three-parts fill them with the mixture. If liked, a few currants may be sprinkled over the puddings. Bake in a well-heated oven, and serve the puddings as soon as they are done enough, with white sugar sifted over them; send wine sauce to table with them. Time to bake, half an hour. Probable cost, if made with milk, 1s. 2d. Sufficient for five or six persons.