RAISIN PUFFS

Two egg, six tablespoons melted butter, two cups flour, one cup sweet milk, two tablespoons sugar; two teaspoons baking powder or, instead, one teaspoon baking soda and two teaspoons cream of tartar; one cup seeded raisins, chopped fine. Steam half an hour in teacups.
You can put cherries or any kind of canned fruit in the bottom of the teacups, and this seems to make the puffs better flavored. Have either hard or soft sauce to pour over them.