Timbale Cases - Recipe

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TIMBALE CASES

Popovers and variations:

Mix, don't overbeat, popover batter, and only until it is free of lumps, no more than one or two minutes. If batter is not to be used immediately, pour it into custard cups and refrigerate. Popovers are normally moist inside but if you want drier popovers, pick the tops with a sharp fork 5 minutes before baking is finished.

1 cup milk or diluted evaporated milk
1 cup flour
2 tsps. shortening, melted
2 to 3 eggs
1/2 tsp. salt

Beat eggs; add milk. Sift flour; measure; add salt. Add flour to egg mixture. Add melted shortening. Beat slightly. Pour into well greased custard cups. Bake

Variation:

Heat timbale iron in hot fat, wipe with a cloth. Dip into batter. Hold in deep fat until golden brown. Remove; set on absorbent paper to drain and cool.

Time, Temp and Yield:

Deep fat; 365-375°F; 40 timbale cases

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