Recipe: Rhubarb Puffs

Three-quarters cup of sugar,

  • One-half cup of water,
  • Five tablespoons of shortening.
  • Place in a bowl and then add
  • One egg,
  • Two cups of flour,
  • Four teaspoons of baking powder,
  • One-half teaspoon of salt,
  • One cup of finely chopped rhubarb (raw).

Beat to mix and then fill into well-greased custard cups and bake for thirty minutes in a hot oven.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss

Recipe: Potato Puffs

Prepare the POTATOES as directed for mashed potato. While hot, shape in balls about the size of an egg. Have a tin sheet well buttered, and place the balls on it. As soon as all are done, brush over with beaten egg. Brown in the oven. When done, slip a knife under them and slide them upon a hot platter. Garnish with parsley and serve immediately.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)