Rustic Popovers

Rustic Popovers

Ingredients:
1 c. flour
1/4 tsp. salt
1 c. milk
1 egg

Directions:
Mix the flour, salt, and milk in a bowl, and then drop in the unbeaten
egg. Beat all with a rotary egg beater until the mixture is perfectly
smooth and free from lumps. Grease and warm gem irons or popover cups.
Then fill them about two-thirds full of the popover batter. Bake in a
136 / 151
moderate oven for about 45 minutes or until the popovers can be lifted
from the cups and do not shrink when removed from the oven.
36. POPOVERS WITH FRUIT.--Popovers made according to the preceding
recipe are particularly good if fruit is added to them. To add the
fruit, cut a slit in the side of the popovers as soon as they are
removed from the oven and insert a few spoonfuls of apple sauce,
marmalade, preserves, jelly, or canned fruit. These may be served either
warm or cold as a breakfast dish, or they may be sprinkled with powdered
sugar and served with cream for a dessert or a luncheon dish.
37. NUT PUFFS.--An example of a thin batter not in equal proportions of
liquid and flour is afforded by nut puffs. In hot breads of this kind,
aeration is used as the leavening agent. In order to assist with the
incorporation of air, the egg yolk is well beaten before it is added;
but the greater part of the lightness that is produced is due to the egg
white, which is beaten and folded in last. The addition of nuts to a
batter of this kind considerably increases its food value.
NUT PUFFS
(Sufficient to Serve Six)