Popovers

Ingredients

• 2 eggs
• ½ cup milk
• ½ teaspoon salt
• 1 teaspoon melted butter
• 1 cup flour
• ½ cup water

Method

1. 1

   Combine eggs, salt, and sifted flour.

2. 2

   Add water slowly and beat vigorously.

3. 3

   Add milk and continue beating until smooth and bubbly.

4. 4

   Add butter.

5. 5

   Pour batter into greased muffin pans and bake in a hot oven (400°F) for 40 to 60 minutes.

Nutrition per serving

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 3. The excerpt below is the record exactly as published.

2 teaspoon salt Cream shortening and sugar together until light. Add well beaten esrrs, then flour, baking powder and salt sifted together and mixed with corn meal. Add milk gradually. Mix well together and bakp in well greased muffin pans about 25 minutes. Mrs. Geo. Goodnight BATTER BREAD 1 egg ll/2 cups buttermilk 3 cups flour iy2 tablespoon baking powder y2 teaspoon soda 1 teaspoon salt 1 tablespoon sugar 2 tablespoon shortening Beat egg well, add x/2 cup buttermilk, 1 cup flour with baking powder, sod?, salt and and sugar. Beat f-is well. Then add 1 cup buttermilk, have shortening melted and add 2 cups flour and beat well. Grease 9 inch cake pan, then melt shortening in same pan. After pouring .shortening in batter, let pan get real hot before pour- ing batter in. Cook at 400 until done. This is enough for a family of four or five, (original). Mrs. W. M. Eagle POPOVERS 2 eggs well beaten V2 cup milk V± teaspoon salt 1 teaspoon melted butter 1 cup flour V2 cup water Combine eggs, salt, and sifted flour. Add water slowly and beat mixture vigorously using egg beater. Add milk and continue beat- ing until batter is smooth and bubbly. Add butter or margarine. Pour batter into deep, well greased muffin pans. Bake in hot oven (400 dee,) 40 to 60 minutes. Mrs. F. S. Cain BRAN MUFFINS 1 cup corn meal y2 teaspoon salt y2 cup flour % teaspoon soda y2 cup all-bran 2 tablespoon bacon gravy 1 egg 1 cup buttermilk Mix all ingredients together and bake 20 minutes in over (400 deg.). Makes 9 muffins. Mrs. F. C. Stoudemire 10 "BATTERY" PAN CAKES 1 cup flour Vz CUP corn meal i/2 tablespoon salt 1 tablespoon sugar 1 egg iy± cups milk 3 tablespoon Wesson Oil 3 level teaspoons Baking Powder. Mix ingredients exactly in order as set down. Mix lightly — DO NOT BEAT. Add baking powder last. Bake on lightly greased griddle. Mrs. Mildred Seaber WAFFLES 1 cup flour 1 egg 2 teaspoon baking powder % teaspoon salt 4 tablespoon melted butter % cup milk Sift dry ingredients together. Separate eggs. Add unbeaten yolks to flour mixture, keep adding milk to make thin batter. Add melted butter and fold in stiffly beaten egg whites. (For 2 people). Miss Julia Graves \s WAFFLES 3 or 4 eggs 1 teaspoon salt 1 tablespoon sugar 1 pt. sweet milk 2!/2 cups flour 6 teaspoon baking powder 8 large tablespoon Wesson Oil Beat egg yolks, add sugar and salt, then part of milk. Sift in flour, add part of Wesson oil, then rest of milk, then rest of oil, then baking powder and lastly the egg whites, well beaten. When butter will turn golden brown, the waffle iron is just right. Start cooking and continue to cook without extra beating. Mrs. Mildred Seaber SOUR MILK WAFFLES 2 eggs 1 teaspoon salt 1 teaspoon sugar 2 cups thick sour milk 1 teaspoon soda y2 cup Wesson oil 2 cups flour To well beaten egg yolks, add sugar and salt, stir soda into sour milk, then add to yolk mixture, and Wesson oil. Sift in flour. Fold Mrs. G. L. Burke SPICED SUGAR DOUGHNUTS Cream 3 tablespoons shortening, add 1 cup sugar. Add 2 well beaten eggs. Sift 4 cups flour, 1 teaspoon nutmeg, 1 teasoon salt, 4 teaspoon baking powder, Add alternately with 1 cup milk to first mixture. Add just enough more flour to make a soft dough. Roll Yz inch thick on floured board. Cut with doughnut cutter, fry in 11 deep fat (375 deg.) until brown, turning once. Drain while still warm, shake in paper bag holding mixture of % cup sugar, and 2 tablespoon cinnamon, until doughnuts are well coated. Makes two dozen. Mrs. Milton Gosney GREEN CORN OR CANNED CORN FRITTERS Sift before measuring: 1V2 cups flour. Reeift with % teaspoon salt 2 teaspoons baking powder 2 tablespoon sugar Put in mixing bowl 2 well beaten eggs, V2 CUP evaporated milk, 2 cups corn. Add flour mixture quickly but thoroughly. Fry until brown in hot fat. Drain on brown paper. Mrs. Luther French CHEESE STRAWS 1 cup grated cheese 1 cup flour Butter size of large egg Dash of cayenne pepper y2 teaspoon baking powder Work flour and butter together, then add cheese. Add a little water to make dough so you can handle and roll easily. Mrs. C. W. Smith CHEESE BISCUITS 1 cup of grated cheese, 1 cup of flour, pinch of red ground pep- per, and a pinch of baking powder, enough melted butter to mix. Roll thin, cut round or in long sticks. Bake in hot oven 425 degrees for 15 minutes. Mrs. Geo. Peeler CHEESE BISCUITS 1 It) cheese % lb butter 1 lb flour Cayenne pepper to taste 1 teaspoon salt Roll out y2 inch thick. Bake in oven 400 deg. Sprinkle with white sugar while hot. Mrs. J. A. Cooke PEANUT BUTTER BREAD 1 cup sugar 2 tablespoon butter 1 egg 1 cup sour milk 2 rounded tablespoon Peanut 1 teaspoon soda Butter (oily not too dry) 1 teaspoon baking powder 2 cups flour Pinch salt Mix thoroughly and bake in greased loaf pan. Mrs. Hugh Mauldin 12 BUCK-WHEATS y2 cake yeast dissolved in little 1 cup water

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