1 cup flour

1/4 teaspoon salt

1 egg

1 cup milk

1 teaspoon melted butter

Sift flour and salt; beat egg very light, and mix with milk; mix gradually with flour; add melted butter, and beat two minutes with a strong egg beater; pour into hot greased popover cups or pans, and bake in a hot oven twenty to thirty minutes, according to size of pans. The mixture should be very cold, and the pans and oven very hot

Entire Wheat Popovers

3/4 cup entire wheat flour 1/4 cup corn meal 1/4 teaspoon salt

1 cup milk

1 egg

1 teaspoon melted butter

Follow directions for mixing and baking Popovers (see No. 436).

Graham Popovers

Follow recipe for Entire Wheat Popovers (see No. 437), except that Graham flour should be used in place of entire wheat.