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Puffs

Place in a copper basin half pound sifted flour, two raw eggs, half saltspoon salt and half pint cold milk. Briskly beat the whole together with a whisk for five minutes, or until thoroughly thickened. Clean thoroughly six puff moulds. Fill them up with the preparation to half their heights. Place in a hot oven to bake for forty-five minutes. Remove, detach from the edges of the moulds with a knife, and serve on a dish with a folded napkin.