1 c. all-purpose flour
1/2 tsp. salt
2 eggs, if eggs are sm. use 3
1 c. milk
1 tbsp. shortening, melted

Sift flour, measure, add salt and sift again. Beat eggs with a rotary beater until light and thick. Add flour and 1/3 cup of the milk; continue to beat slowly until all the flour is moistened, about 30 seconds.

Gradually add remaining milk and melted shortening, beating until the mixture is free from lumps - 1 to 2 minutes. Fill greased custard cups or iron muffin pans a little less than half full. Bake in a hot oven (425 degrees) for about 40 minutes. Serve at once. Makes 6 to 8 large popovers.

NOTE: If drier popovers are preferred, prick each one with a sharp fork 5 minutes before the baking is finished. This allows the steam to escape and the insides to dry a little.

It is important that the oven door should not be opened during the baking, for a blast of cold air on the popovers before their walls are set may make the steam condensed and the walls collapse.