1. There are several good methods of mixing batters. As a rule, sift salt, flour, and baking-powder together. Butter may be cut into the flour, or melted and added after the other liquid.

2. Mix quickly and bake at once thin batters, those raised wholly with air and those raised by using soda and sour milk, or any other liquid acid which sets free at once almost all the available gas.

3. The proper degree of heat for baking must be learned by experience. In general, doughs require a hotter oven than batters do. Too great heat causes bubbles of air or gas to burst and run together, a condition which is to be avoided when a fine-grained bread is desired. Popovers, when baked, should be hollow shells, and so require a very hot oven at first.

4. Set the pan at first on the bottom of the oven; after the bread has risen it may be placed on the rack to brown the top.

5. Open and close the oven door gently - "as if there were a baby inside" - and if it is necessary to move the pan while the bread is rising, do it carefully. A draft of cold air will cause the bubbles to collapse; a sudden jar will break them. In either case the bread will fall.