Popovers - For Home Work

One-half teaspoonful of salt, one cup flour, one cup sweet milk, one egg, or one-fourth cup of egg white. Put half the milk into a small bowl, and add the egg and salt. Stir in flour until about right consistency for griddle cakes, then beat about ten minutes with dover beater, add the remainder of the milk, and having filled the muffin tins half full of the mixture, bake in an oven, same heat as for bread, forty-five minutes.

Popovers - For Class Work

One-half cup of milk, one-half cup of flour, two table-spoonfuls of egg. Beat a whole egg just enough to mix so that a tablespoonful can be taken up. Put into a teacup in which a dover beater will turn, two table-spoonfuls of egg, one-fourth cup of milk, all the flour, a bit of salt, and beat well with the dover beater. Stir in the remainder of the milk and bake as above.


One egg, well beaten, one and one-half cups of milk, flour enough to make a batter same consistency as for pancakes, one level teaspoonful of salt. Cook on waffle irons.

French Pancakes

Three eggs, one cup of milk, half a cup of flour, half teaspoonful of salt, one teaspoonful of sugar, two tea-spoonfuls of olive oil. Beat the yolks of the eggs until thick and lemon colored. Mix the sugar and salt with the flour, and add the milk and flour alternately, same as in making cake, using twice as much milk as flour each time, and thoroughly incorporating the one before adding the next. When these are in, stir the olive oil into the mixture, and fold the well-beaten egg whites in carefully.

Waffle Iron

Waffle Iron

Bake same as griddle cakes, butter, dust with powdered sugar, roll up, and serve hot. Clarified butter may be used instead of olive oil.

Wheat Griddle Cakes

Three-fourths cup of sweet milk (generous), one egg, separated, one tablespoonful of melted butter, one-fourth teaspoonful of salt, one level cup of bread flour. Of pastry flour use a little more. Put the yolk of egg, salt, and one-fourth cup of milk in the bowl, add one-fourth cup of flour, and stir until smooth, using egg beater if necessary. Add a little milk, and when thoroughly mixed add a little flour, and thoroughly incorporate that, and so continue until the flour and milk are all used. Beat in the butter, then fold in the beaten whites.

Griddle Cakes with Baking Powder

Three-fourths cup of sweet milk, one tablespoonful of melted butter, one-fourth teaspoonful of salt, one level cup of flour, and one generous teaspoonful of baking powder. Put together same as above, leaving the egg out altogether, and save out two tablespoonfuls of flour. Mix the baking powder with this, and stir in last, beating well.

Griddle Cakes with Sour Milk

Three-fourths cup of sour milk, one tablespoonful of melted butter, one-fourth teaspoonful of salt, scant one-half teaspoonful soda, three-fourths level cup of bread flour. Mix soda with a little flour, and beat in after the flour is used. Otherwise put together in the same manner as the one with baking powder and sweet milk.