Popovers

Ingredients

• 1 c. flour
• 1 c. milk
• I tsp. salt
• 1 egg

Method

1. 1

   Mix the salt with the flour, add half of the milk slowly, and when a smooth paste is formed, add the remainder and the beaten egg.

2. 2

   Beat well before filling the pans.

3. 3

   Cook in hot, buttered gem-pans or earthen cups in a hot oven for half an hour, or until brown and well popped over.

Nutrition per serving

As published

This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 124. The excerpt below is the record exactly as published.

popovers, should be beaten vigorously just before baking. Batters require to be baked in a hot oven, but if it be too hot, the sudden expansion of the air bursts the bubbles and the mixture falls. In cooking batters in iron or tin, grease the dishes to keep the mixture from sticking. The fat on the dish heats quickly, and so helps to cook the outside of the mixture. This heat gives a flavor and texture to the crust different from those of the inside. The greater heat of the fat on the hot griddle gives a crust different from that obtained by baking 238 SCHOOL KITCHEN TEXTBOOK in the oven. There the under crust that comes in contact with the greased pan is unhke the top crust which had no fat in contact with it, and all these crusts are unlike that of the steamed pudding, because they have been subjected to greater heat. The brown color and the flavor of crusts are caused by the change of some of the starch into dextrine. Cooking on a greased griddle is a two-sided baking, — first on one side, then turning and baking the other side. It is one form of cooking with hot fat, and from carelessness, too much fat is often used. It is called frying; but true frying is immersion in hot fat. It is really sauteing, because the cakes are turned over, but many prefer the word baking. A well-greased griddle or pan is one greased uniformly, — not a daub here and there, nor masses of grease in the corners, but just a thin coating of fat laid uniformly over the entire surface. Any more fat than enough to prevent the food from sticking is unnecessary, and is absorbed by the food, making it unwholesome. Very thin batters, or those containing eggs and sugar, require more fat than other kinds ; but stiff doughs, like pastry and plain cookies, often need none. Recipe, No. 161. Griddle Cakes 1 c. flour. i tsp. soda. I tsp. salt. 1 c. sour milk. I tsp. baking-powder. 2 tsp. melted butter. Put the sour milk into a bowl. If one eighth of the liquid is sour cream, omit the butter. Turn in the sifted flour but do not mix. Lay a fine strainer over the flour and sift the soda, baking-powder, and salt through it, mixing it lightly into the dry flour. As the acid in the sour milk varies in amount the baking-powder is necessary. Stir until all the flour is moistened and the mixture begins to puff. If an egg is to be used, — and cakes are better with it, — add it unbeaten and beat until light and smooth. As both milk and flour vary in consistency, more of one or the other may be needed. The batter should be like thick cream as it is poured from the spoon. Rub the griddle all over with a thin bacon rind, leaving only a film of fat on the surface. BATTERS 239 The surest way is to fry a spoonful and add more liquid if the batter be too thick to run easily on the griddle, and more flour if the cake spreads too much or will not hold its shape in turning. Pour the batter from the tip of a tablespoon, to make the cakes round; if poured from the side they may be irregular in shape. When one side is full of bubbles, turn the cakes over and brown the other side until it stops puffing. Half flour and half fine white corn meal, or whole wheat flour, may be used. This method illustrates one of the short cuts in cooking. Here separate beating of the eggs is unnecessary on account of the gas from the soda. Recipe, No. 162. Buckwheat Cakes Mix overnight, two cups buckwheat, one cup Graham flour and one teaspoon salt. Stir in warm water for thick batter, two tablespoons molasses and one half cake com- pressed yeast dissolved in water. In the morning, stir the batter down ; if too thick, thin with warm water, or if any sour odor, add one fourth teaspoon soda dissolved in water. Raise again and fry on greased griddle as wanted. LESSON XIV REVIEW OF BATTERS Recipe, No. 163. Whole-wheat or Graham Gems ^ c. Graham flour. | c. milk or water. J tsp. salt. Mix salt with flour, add liquid gradually till smooth. Beat thoroughly. Drop by spoonfuls on a hot, well-greased griddle, or bake in hissing hot, buttered gem-pans, thirty minutes. Recipe, No. 164. Popovers 1 c. flour. 1 c. milk. I tsp. salt. 1 egg

Cook this with the app: pantry check, scaling, and the assistant.