Popovers.—Set some small buttered patty pans in the oven to get very hot. Now add three whole eggs, beaten till light, to a pint of milk with half a teaspoonful of salt; pour this, when mixed, very gradually on to ½lb. of flour, stirring it all the time to get a perfectly smooth batter, when you half fill the hot pans with the batter as quickly as you can, and bake twenty-five minutes in a sharp oven. If properly mixed and fired these cakes will rise to four times their original bulk. Some cooks strain the batter after mixing, but this is wasteful, and, if the milk was added gradually, quite unnecessary.