The home cook book

Sift three cups of flour with a teaspoon of salt. Little by little add three cups of milk, and when you have a smooth batter stir in three eggs and a tablespoon of melted butter. Now beat the batter hard for three or five minutes, fill popover cups half full, or if you have not such cups, use your gem pans. Be sure your cups or pans are well greased before putting in your batter. They need not be heated. Set in a quick oven and bake from twenty minutes to half an hour — the time being varied by the size of the cakes you are baking. The cakes will puff up over the edges of the cups, and bake PUFFET 239 a golden brown. Serve with maple syrup, or with cream and fruit, or merely with butter. POTATO PUFFS Boil and mash three large potatoes. Add one teaspoon of salt and one teaspoon of sugar. Mix together. Add one tablespoon of melted lard and one beaten egg. Dissolve half a yeast cake in nearly a teacup of lukewarm milk. Stir this into the potatoes, and add enough flour to make a stiff dough ; that is, about one cup and a half, perhaps a little more. Set Popover Cups the dough to rise at two o'clock in the afternoon if you want the puffs for an evening meal. When light, roll out thin. Cut with a large biscuit cutter. Set to rise for two hours more, and bake in a quick oven a very light brown. PUFFET Melt one cup of butter into one quart of warm milk. Add one teaspoon of salt. Beat four eggs very light. Add them to the milk when it cools enough to be lukewarm, and also put in half a teacup of homemade yeast, or one cake of compressed yeast dissolved in cold water. Have in another pan one pint and a half of flour. Pour the mixture into the flour, gradually stirring in well. Continue to add more flour till you have a batter that will let a spoon stand. After beating hard, put the dough in square greased pans. Set to rise, covered, in a warm place. When light, bake in square, deep pans RICE BREAKFAST CAKES Bring to boil one pint of milk. Set to cool, and when cool add two tablespoons of sugar, one tablespoon of butter, quarter of a yeast cake, a large cup of boiled flaky rice, half a teaspoon of salt, and flour to make a stiff batter. Set to rise in a place where it will be warm all night. To prepare for breakfast, stir the mixture vigorously and drop from a spoon into small hot muffin rings or gem pans, and bake in a hot oven. RYE DROP CAKES Beat the yolks and whites of five eggs till they are a fine froth. Then stir in a pint and a half of rye flour, adding with it a pinch of salt, a pinch of soda, and a pint and two tablespoonfuls of fresh milk. Have hot popover cups. Oil them well, drop in the rye batter and bake. RYE POPOVERS Sift together one cup of pastry flour, one and a half cups of ryemeal, one teaspoon of salt and two teaspoons of sugar. Whip three eggs till very light, add two cups of milk and pour gradually into the flour, then beat till frothy. Pour into buttered popover cups, which ought to be hissing hot, and bake in a hot oven for thirty minutes. [See illustration, Plate XXL] SALLY LUNN