Pop Overs

1 egg 1 cup flour

1 cup milk salt

Beat egg with salt; add half the milk, beat in the flour and add the remainder of the milk, and without beating strain into a pitcher; rest. Pour into rather hot irons and bake in moderate oven.

Sometimes the mixed egg and milk are poured gradually into the flour, stirring, and sometimes the beaten white of egg only is used, being added after straining batter. And again, a teaspoonful of oil or melted butter is put in after the flour is beaten into half the milk.

German puffs call for 4 eggs and Vanity puffs for 6 eggs, with the other ingredients the same.

Other Variations of Pop Overs

(a) 2 eggs, 1 cup milk, 1 cup flour, 2 teaspns. oil or melted butter.

(b) 2 eggs, 1 cup milk, 2 cups flour.

(c) 2 eggs, 2 cups milk, 1 1/2 cup flour.

(d) 2 eggs, 1 1/2 cup milk, 1 1/2 cup flour.

Whole Wheat Pop Overs

2/3 cup whole wheat flour 7/8 cup milk

1/3 cup white flour salt

1 egg

Mix flours and salt, stir into milk, add beaten egg, rest. Put into rather hot oiled gem pans, bake.

Corn Pop Overs

2/3 cup corn meal 1/3 cup white flour 7/8 cup milk salt

1 egg white and yolk beaten separate

Sweet Potato Bread

3 large (or 1 1/4-1 1/2 lb.) sweet potatoes 1 teaspn. salt

1 1/2 level tablespn. butter or oil 1 1/2 cup granular corn meal 7/8 cup milk

1 egg

Bake potatoes, peel and rub through colander, add salt, oil, meal, milk and beaten egg; beat well. Bake in moderate oven 30-40 m. Serve hot.