POPOVERS
One cupful of flour, measured after sifting, one egg, unbeaten, one cupful of milk, and a pinch of salt. Butter a gem pan and put it into a hot oven. Mix all the ingredients together, stirring hard with a wooden spoon. When the pan is hissing hot, pour in the batter, filling each compartment half or two thirds full. Bake in a very hot oven until well puffed and golden brown, cover with a paper, and finish baking. This quantity makes a dozen popovers.
FRUIT POPOVERS
Make the batter according to directions given above. Drop a piece of banana, a few blueberries, or a bit of preserved fruit or jam, or a steamed fig, into each small cup of batter, which will rise in the cup and almost cover the fruit. These may be served with a simple syrup for dessert.
