CAN YOU MAKE "POPOVERS?”

Sun (Auckland), Volume IV, Issue 1052, 16 August 1930, Page 21

CAN YOU MAKE "POPOVERS?”

if you want to give your friends something original as well as appetising for tea, prepare a dish of popovers. Here is the American recipe for making ten of them; Sift a cupful of flour and mix it with a little salt. Add gradually a cupful of fresh milk and two beaten eggs together with an ounce of melted butter. Whisk the batter for five minutes, and pour it into greased tins that have been heated a little in the oven. Bake in a hot oven for half an hour; reduce the heat, and continue to bake slowly for a further quarter of an hour. You must be careful not to open the oven door during the first quarter of an hour. Another American recipe that is usually appreciated on the tea-table is the griddle cal-e, served with warmed treacle or marmalade. It can be made with sweet or sour milk, and the method is to mix two cupsful of flour with baking powder—or with soda if sour milk is used —adding sugar to taste, one beaten egg and two ounces of butter, with milk to bring the mixture to the consistency of thick cream. Well grease the griddle, drop tablespoonsful of the mixture on it, brown the cakes on both sides, and serve them hot. Delicious tea bread is made by adding to the ordinary ingredients of home-baked bread a teaspoonful of ground cinnamon, a cupful of chopped nuts, and another of raisins. The mixture should stand for half an hour before being baked in a moderate oven.