Page:Browne - The Plain Sailing Cook Book.djvu/149

 

POPOVERS

• MATERIALS
• 1 egg
• 1 cup milk
• 1 cup flour
• ½ teaspoon salt

• UTENSILS
• Mixing-bowl
• Dover beater
• Sifter
• Large spoon
• Muffin-pans

 

DIRECTIONS

1. Beat the egg in a mixing-bowl.
2. Add the milk, and stir together.
3. Sift the flour and salt into the milk and egg, and stir.
4. Beat steadily with the dover beater for at least five minutes.
5. Butter the muffin-pans thoroughly and pour the batter into them, filling them two-thirds full.
6. Bake in a moderate oven for twenty-five minutes. After the first fifteen minutes of baking, the heat should be reduced somewhat.

 

REMARKS

Popovers should always be served hot from the oven—if allowed to cool even slightly, they become soggy and unpalatable.

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