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Ingredients

• One egg
• One cupful of milk
• One scant cupful of white flour

 Beat the egg, yolk and white separately. Add to the yolk, when well beaten, one half of the milk, and sift in the flour a little at a time, stirring until the whole is a perfectly smooth paste. Add the remainder of the milk gradually, beating well until the whole is an absolutely smooth, light batter about the thickness of cream. Stir in the stiffly beaten white of the egg, and bake in hot earthen cups or muffin rings, and to prevent them from sticking, sift flour into the rings after slightly oiling, afterward turning them upside down to shake off all of the loose flour.