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1 cup flour

¼ teaspoon salt

⅞ cup milk

2 eggs

½ teaspoon melted butter

Mix salt and flour; add milk gradually, in order to obtain a smooth batter. Add egg, beaten until light, and butter; beat two minutes,—using Dover egg-beater,—turn into hissing hot buttered iron gem pans, and bake thirty to thirty-five minutes in a hot oven. They may be baked in buttered earthen cups, when the bottom will have a glazed appearance. Small round iron gem pans are best for Pop-overs.

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⅔ cup entire wheat flour

⅓ cup flour

¼ teaspoon salt

⅞ cup milk

1 egg

½ teaspoon melted butter

Prepare and bake as Pop-overs.

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1 cup flour

½ cup milk

½ cup water

Mix milk and water; add gradually to flour, and beat with Dover egg-beater until very light. Bake same as Pop-overs.

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1 cup entire wheat flour

1 cup cold water

Add water gradually to flour, and beat with Dover egg-beater until very light. Bake same as Pop-overs.

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½ cup butter