Instructions: Sift flour and salt into a bowl. Beat eggs, add milk, and stir gradually into flour to make a smooth batter. Beat thoroughly with egg beater. Fill greased custard cups or sizzling hot heavy metal muffin pans 2/3 full. Bake in a very hot oven (450F) for 15 minutes, then reduce to moderate heat (350F) and continue baking 20 minutes or until firm.

Makes 12 large popovers.

For RICE popovers, use 3/4 cup mashed cooked rice instead of half the flour. Mix and bake as above. The recipe suggested using the popovers as patty shells to hold creamed mixtures.

1939, in the Southern recipes section. A variation with rice follows the basic recipe.

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