Popovers
Flour, 2 cups.
Milk, 1¾ cups.
Butter.
Salt, ½ level teaspoonful.
Eggs, 3.
Mix the salt and flour, pour on slowly half the milk to make a smooth batter; add the eggs, one at a time, beating well, and gradually the remaining milk. Beat vigorously for a few minutes, then turn at once into hot well-buttered gem-pans, filling them about half full. Bake in rather hot oven from twenty to thirty minutes.