One cup of flour, one-quarter teaspoonful of salt, seven-eighths of a cup of milk, two eggs, one-half a teaspoonful of melted butter.

Mix salt and flour; add milk gradually, in order to obtain a smooth batter. Add egg beaten until light, and butter; beat two minutes - using Dover egg-beater - turn into hissing hot buttered iron gem pans, and bake thirty to thirty-five minutes in a hot oven. They may be baked in buttered earthen cups, when the bottom will have a glazed appearance. Small round iron gem pans are best for pop-overs.