Popovers
1 cup flour. 7/8 cup milk. 1/4 teaspoon salt. 1 teaspoon melted Cottolene. 2 eggs beaten very light.
Supplementary Recipes PROCESS: Sift flour and salt together, add milk gradually, beating continuously. Add melted Cottolene and beaten eggs. Beat batter with a Dover egg beater three or four minutes until it is perfectly smooth, creamy and full of bubbles. Pour into hissing-hot, wellgreased gem cups and bake in a hot oven thirty to thirty-five minutes. They may also be baked in earthen custard cups. When baked in the latter vessel they will have a glazed appearance.