POPOVERS.--A delightful change from the puffs, muffins, and biscuits
that are usually served for breakfast or luncheon is afforded by means
of popovers, one of which is illustrated in Fig. 6. Popovers are not
difficult to make. For them is required a thin batter in equal
proportions of liquid and flour. In giving the method for mixing
popovers, some of the older cook books recommend beating for 5 minutes
just before they are baked, because the lightness was formerly supposed
to be due to the air that is incorporated by this beating. It is
possible, however, to make very light popovers with only enough beating
to mix the ingredients thoroughly, and it is now known that the rising
is due to the expansion of water into steam in the mixture. This
knowledge is useful in that it saves time and energy.
POPOVERS
(Sufficient to Serve Six)
1 c. flour
1/4 tsp. salt
1 c. milk
1 egg
Mix the flour, salt, and milk in a bowl, and then drop in the unbeaten
egg. Beat all with a rotary egg beater until the mixture is perfectly
smooth and free from lumps. Grease and warm gem irons or popover cups.
Then fill them about two-thirds full of the popover batter. Bake in a
moderate oven for about 45 minutes or until the popovers can be lifted
from the cups and do not shrink when removed from the oven.
[Illustration: FIG.
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