Nuns Puffs

Two names that have disappeared from common usage suggest the airy fancies of southern housewives and their cooks. One was a biscuit or cracker dough of flour and butter rolled no thicker “if possible, than a sheet of paper” and called “zephyrinas.” The other was a batter of egg, yeast, and milk meant to rise quickly like a popover and called “nuns puffs.” Early recipes call for yeast but later ones for a leavening of beaten” egg whites, baked in cups or tins and sp