1 c. milk
1 tbsp. melted butter
1 c. all-purpose flour
1/4 tsp. salt
1/2 c. sharp cheddar or Parmesan cheese
1/4 tsp. paprika
A few grains cayenne

Have all the ingredients at about 75 degrees. Preheat oven to 450 degrees. Butter about 9 deep muffin or popover tins. If you dust the tins lightly with flour, sugar, or grated Parmesan cheese, the egg in the batter will have something to cling to and won't stick to the tins.

Beat the milk, butter, flour and salt just until smooth. Add the eggs, one at a time and do not overbeat after each addition. The batter should be not heavier than whipping cream. If you want plain popovers, fill the tins almost 3/4 full. The popovers won't pop if tins are too full.

For the cheese popovers, pour 1 scant tablespoon of batter into each cup and cover it with a few teaspoons of cheese which has been mixed with the paprika and cayenne. Cover the cheese mixture with another tablespoon of batter.

Place at once in the preheated 450 degree oven and cook for 15 minutes without peeking. Remove from oven and slit side of each popover with a sharp knife to allow the steam to escape. Serve immediately. Makes about 9 popovers.