2 lg. eggs
1 c. whole milk
1 c. sifted all-purpose flour
1/4 tsp. salt
Speck of baking soda

Preheat oven to 425 degrees. Beat the 2 eggs at high speed in an electric mixer bowl until lemon colored (two to three minutes). On slowest speed add very slowly 1/2 cup of the milk; beat until well mixed.

Sift and measure flour, salt and soda; add slowly (with mixer going on low speed) the dry ingredients. When mixed, stop the beater, scrape the sides of the bowl with spatula, turn to medium speed and add slowly the rest of the milk; beat two minutes.

Turn to high speed and beat five to seven minutes. Batter should be smooth and about the thickness of heavy cream. Pour batter through strainer, and then into well greased muffin tins, or custard cups. It is not necessary to heat these before using. If a muffin tin is used, fill the end cups only and to the top if you wish high, large popovers. Bake on middle shelf of preheated oven, 425 degrees for the first fifteen minutes.

Without opening the oven, reduce the temperature to 350 degrees and bake 15 to 20 minutes longer. They are best when served at once, but may be kept in oven for an additional 4 to 5 minutes.

Makes about 6 popovers.