Pop Overs Recipe

MRS. FARQUHARSON SMITH.



A breakfast cup of flour, a cup of milk, three eggs and a pinch of salt:

beat the eggs very well, add them to the milk and beat in the flour;

the mixture ought to be the consistency of good custard. Butter the

moulds very well before putting in the batter; don't put more than a

tablespoonful in each. The oven should be very hot and the pop-overs

will only take ten minutes to bake.

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