German Puff With Cream Sauce

Buttered Toast

Coffee

German Puff

Separate the yolks and whites of 4 eggs, and beat each until very light. Mix 5 T sifted flour with enough milk to make a smooth, thin paste, then add the rest of 2 c milk and the yolks of the eggs; also 1 t salt. Cut and fold in the stiffly beaten whites of the eggs, then turn the mixture into a buttered baking dish. Set in a pan of water and bake in a moderate oven about 30 m or until firm. Serve at once with 1 c Medium White Sauce, p. 38.

Preparing The Meal

The first thing in the morning make the German Puff, and place in the oven. 15 m before it is done make the toast and coffee, and put the cream and butter on the table. Now make 1 c White Sauce. As soon as the Puff is done serve the breakfast.