Salt Lake Telegram | 1936-01-09 | Page 14 | Popover Pastry

POPOVER POPOVER PASTRY I S 55 ItI on of the most versatile of f Pop Popovers overs are one types pastry and simple to make They Th can bo DO used to accompany th the salad saad course COUrsOl in n place of pastry shells and as the foundation founds founds- tion Hon of luscious desserts The he other day at a luncheon the hostess served popovers filled with creamed lobster and every woman there begged for the tho recipe Probably Probably Probably ably because it was a relief to get getaway getaway getaway away from tho the stereotyped patty shell Popovers make good substitutes for Cor or cream puff shells too Yo You fill them with fruit mixed with whipped cream or or with the usual sual English cream filling mUng and serve with coffee Very crisp popovers also make attractive salad cases and are Ideal deal to use on a plate one-plate luncheon But eaten plain piping hot with plenty of butter bulter Is their real mission mission mis mix sion In life The Tho pop popovers vers will be taller and crisper if you bake them in un un- greased cups so that the batter can cling to the th sides during the baking the same theory 8 as ne the pan for angel food cake Heres Here's a recipe for lor popovers' popovers that tha are sure to p pop p One cup milk 2 eggs 1 cup flour Vz 4 teaspoon salt 1 tablespoon spoon melted butter Sift flour into mixing bowl Add eggs and milk and salt nIt and beat bea with a dover beater for five min mm- utes Add melted butter and beat about a minute longer Put 2 tablespoons tablespoons tablespoons table table- spoons spoons batter in each custard cup and bake 40 minutes in a hot oven degrees F. F Perhaps the luncheon menu my ray hostess served will appeal to your guests too so here it Is S Creamed Jo lobster ster in popovers fresh vegetable salad in lettuce cups tiny whole wheat rolis rolls olives and pickles paradise cream coffee coffert