What and how much. Flour Milk Eggs1 Salt

1 pint 1 pint

1/2 teaspoonful

1 Some rules give two eggs only.

Utensils. For baking, heavy earthen cups, hot and greased.

How to make. Sift together the salt and flour. Stir together the milk and eggs. Pour these slowly into the flour, stirring and beating as you go.

Special points. The liquid must be poured very slowly into the flour to prevent lumping. A large Dover egg beater is convenient for beating out lumps, if any occur.

It is the steam formed in baking that lightens the puffovers, and the mixture should be stirred only long enough to make it smooth. The mixture can stand overnight, and still make light puffovers in the morning.

Pour the batter in the hot cups, having each cup two thirds full. For baking, the popovers should be put into an intensely hot oven for the first stage of the baking - and then the oven must be cooled. This first stage crusts the top; then the force of the steam pushes up the top; and the muffin "pops" or "puffs" over. The more moderate heat cooks the sides and the bottom, and makes an agreeable crust. The perfect puff-over is hollow. Three quarters of an hour is the average time of baking. If at the end of that time the oven door is set ajar, and the popovers allowed to remain longer, they are improved, coming from the oven stiff and crisp with a rich brown color, rather than soft and underdone. Serve sometimes with a pudding sauce as a dessert, or open and fill with stewed fruit.