Pop-Overs.

Into a bowl put one cup of flour, one cup of milk, one egg, and a saltspoon of salt. Put in the egg beater and stir gently for a moment; then beat vigorously until perfectly mixed and full of air. Have the gem pans already buttered, and fill them even full with the mixture; bake in a moderate oven for a half hour or longer. Each cake should be at least twice as large as when it went into the oven, and dry and crisp all over. If taken out too soon they will shrivel and be moist and flabby.

For variety use half rye or all entire wheat flour in place of white flour.

Put a quarter of an apple or a piece of banana into each pop-over cup before putting into the oven. The batter will rise around and nearly cover the fruit.

These may be served with sauce for dessert.

Maize Muffins.

Beat together three-fourths cup of flour, one salt-spoon of salt, one egg, one cup of milk. Last, add one cup of cerealine or cream of maize. Bake in pop-over cups or round gem pans.

Yorkshire Pudding.

Beat together till smooth one cup of milk, one-half cup of flour, two eggs, and one-fourth teaspoon of salt. Bake like pop-overs in cups, or in one shallow pan, basting several times with the fat from roast beef. Serve with the meat.

For a breakfast or luncheon dish add one-half cup of bits of meat from a roast and serve with any left-over gravy or tomato sauce.

Graham Gems

The oven must be considerably hotter than for any other cooking. Place iron gem pans on this hot stove, and while they are heating, stir the graham flour and water (and a pinch of salt added) constantly and vigorously, mixed to about the consistency of fritter-batter. When the pans are so hot as to melt immediately a bit of butter dropped in them, turn in the batter, filling each pan even full. Then wait till the batter begins to form into little bubbles around the edge of each gem pan. Just when bubbles entirely surround each pan, without stirring or shaking the bread mixture in the least, transfer the pans to the hot oven. There is hardly any danger of having an oven too hot. After this the oven must not be opened for twenty minutes, because it is heat that raises the bread, and it must not be slackened. Practise will do much for a graham roll maker.

Rhode Island Corn Cakes.

Use the fine white Rhode Island corn-meal, not granulated. Just dampen with boiling water, first mixing in a little salt, one saltspoon to one cup of meal. Thin with cold milk, but have them stiff enough to keep their shape on the griddle. Drop in small oval forms in a hot griddle, greased with butter or salt pork fat. When brown put a bit of fat on top and turn over, and when done place them in the oven a few minutes. If mixed just right, they will puff up and stay up, and be very light and sweet.