2 1/2 quarts milk 10 eggs, well beaten

2 1/2 teaspoons salt 2 1/4 quarts barley flour

Mix salt with flour. Make large hole in center and add milk, stirring constantly in ever-widening circles until all the flour has been used. Beat eggs thoroughly, then add to flour mixture; beat about two minutes with Dover egg-beater. Fill hot, oiled muffin pans two-thirds full; bake in rather hot oven from forty-five to sixty minutes. The popovers should double in size and have a good crust all over, otherwise they will be soft instead of crisp. Avoid having oven so hot as to burn them on top before browning sides and bottom. If batter is too thick, they will not be hollow. Makes five dozen large popovers.