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Aerated Nut Puffs

1 teaspoon salt 1/3 cup cream 2/3 cup of milk 1 1/2 cups white flour 1/4 cup chopped nuts Mix the milk, cream and salt. Dredge the nuts in a part of the flour, and add the remainder of the flour to the milk. Beat about five minutes or until the batter is smooth and light. Lastly, fold in the chopped nuts. Bake in hot buttered gem irons, taking care to fill the cups to the level. Bake in a moderate oven for about twenty minutes.

Currants, raisins or chopped dates may be used instead of the nuts. These puffs should be served hot, as they become solid when cold.