POPOVERS


Mix to a smooth batter two cups each of milk and well-sifted flour, the
yolks of three fresh eggs and a teaspoon of salt. Butter well the inside
of six or eight deep earthen popover cups and stand them in a pan in a
hot oven. While the cups are heating, beat to a froth the whites of the
three eggs and stir them quickly in the batter. Open the oven door, pull
the pan forward, pour the batter in the hot buttered cups up to the
brim. Push the pan back, close the oven door, and bake the popovers till
they rise well and are brown at the sides where they part from the
clips. Serve them hot, folded lightly in a napkin.



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