intervals. When thoroughly incorporated, put in
ramekins, tiny tins, cups, or any sort of little mold of any
shape. Bake in hot oven about 10 minutes, until richly browned.

Such miniature Souffles serve as liaison officers for this entire
section, since they are baked in ramekins, or ramequins, from the
French word for the small baking dish that holds only one portion.
These may be paper boxes, usually round, earthenware, china, Pyrex,
of any attractive shape in which to bake or serve the Puffs.

More commonly, in America at least, Puffs are made without ramekin
dishes, as follows:

Fried Puffs

2 egg whites, beaten stiff
1/2 cup grated cheese
1 tablespoon flour
Salt
Paprika

Into the stiff egg whites fold the cheese, flour and seasonings.
When thoroughly mixed pat into shape desired, roll in crumbs and
fry.

Roquefort Puffs

1/8 pound genuine French Roquefort
1 egg white, beaten stiff
8 crackers or 2-inch bread rounds

Cream the Roquefort, fold in the egg white, pile on crackers and
bake 15 minutes in slow oven.

The constant repetition of "beaten stiff" in these recipes may give
the impression that the whites are badly beaten up, but such is not
the case. They are simply whipped to peaks and left moist and
glistening as a teardrop, with a slight sad droop to them that shows
there is still room for the air to expand and puff things up in
cooking.

Parmesan Puffs

Make a spread of mayonnaise or other salad dressing with equal
parts of imported Parmesan, grated fine. Spread on a score or
more of crackers in a roomy pan and broil a couple of minutes
till they puff up golden-brown.

Use only the best Parmesan, imported from Italy; or, second best,
from Argentina where the rich pampas grass and Italian settlers
get together on excellent Parmesan and Romano. Never buy Parmesan
already grated; it quickly loses its flavor.

Breakfast Puffs

1 cup flour
1 cup milk
1/4 cup finely grated cheese
1 egg, lightly beaten
1/2 teaspoon salt

Mix all together to a smooth, light batter and fill ramekins or
cups half full; then bake in quick oven until they are puffing
over the top and golden-brown.

Danish Fondue Puffs

1 stale roll
1/2 cup boiling hot milk
Salt
Pepper
2 cups freshly grated Cheddar cheese
4 egg yolks, beaten lemon-yellow
4 egg whites, beaten stiff

Soak roll in boiling milk a