This section is from the book "A Book Of Recipes For The Cooking School", by Carrie Alberta Lyford. Also available from Amazon: A book of recipes for the cooking school.
1 cup flour 1/4 teaspoon salt 1 or 2 eggs
7/8 cup milk
1/2 teaspoon melted butter
Mix and sift flour and salt. Add yolks of egg to milk and add gradually to the flour to obtain a smooth batter. Beat 3 minutes. Then add well-beaten whites carefully. Add melted butter last. Turn into hissing hot gem pans or earthen custard cups. Bake 25 to 35 minutes in a hot oven. Serves 8 to 10.
Or pop-overs may be mixed without separating the eggs, beat up slightly, add milk, and then add the liquid gradually to flour and salt. Beat batter 3 minutes with dover egg beater.
Pop-overs are the simplest form of batter and are used as a muffin for breakfast, as an accompaniment to roast beef in the form of Yorkshire pudding, and as a simple dessert with lemon sauce.
1 cup milk
l egg 1/2 cup Graham flour 1/2 cup white flour
1/2 tablespoon sugar
1/2 teaspoon salt
1/2 tablespoon melted fat
Beat the egg very light, add the milk and pour the liquid slowlv onto thee dry ingredients which have been mixed and sifted. Beat with an egg beater until bubbles appear on top. Add melted fat last. Bake in a moderately hot oven in hot well- greased iron gem pans 30 to 35 minutes. Makes 8 to 10.
2 eggs 1/2 teaspoon salt
Beat the eggs until light, add salt and sufficient flour to make a very stiff dough; knead until smooth, roll thin as paper and when partially dry cut in thin strips. Let dry in the air. When dry place in a jar covered with cheese-cloth. Noodles will keep for several weeks, and may be used in the same way as macaroni. Cook in boiling water 30 to 40 minutes before adding; to the soup.