2 well beaten eggs
1 c. milk
1 c. sifted white flour
1/2 tsp. salt
1 tbsp. melted shortening

Beat eggs thoroughly with rotary beater. Add milk. Sift flour and salt; add to egg mixture. Add melted shortening; beat until smooth with rotary beater.

Fill 6 well-greased custard cups 1/2 full. Bake at 475 degrees for 15 minutes. Reduce heat to 350 degrees; continue baking about 25-30 minutes, until brown and firm. Prick each popover with a fork to let steam escape.