INGREDIENTS

INSTRUCTIONS

Preheat oven to 450 degrees F.  Grease 2 heavy (cast iron) muffin pans and
put in oven to get hot.
Sift together flour and salt.  Beat eggs with rotary beater; add milk and
butter.  Sift in flour, beating only enough to make a smooth batter. Fill
hot, greased muffin pans 1/3 full. Bake at 450 degrees for 30 minutes, then
lower temperature to 350 degrees and bake about 15 to 30 minutes, or until
firm, brown and "popped." KEEP OVEN DOOR CLOSED WHILE BAKING!
  VARIATIONS:
*  Daddy substitutes meat juice from roasts for the milk (like Yorkshire
Pudding).  Don't add salt; if there is any fat in the juice, that should go
toward the tablespoon of butter.
*  For a cheese version, add 1 more egg and 2 T more butter. When water
sizzles on hot pan, pour 1 T batter into each cup and sprinkle each with 1
teaspoon shredded cheddar; fill cups with rest of batter till 3/4 full.
(Uses a total of 1/4 C cheese.)
*  For a variation with pecans, add 1/3 C, chopped. Cook at 475 degrees for
15 minutes, then at 350 degrees for 25 minutes.
*  For eggnog popovers, add 1 T dry, instant eggnog, 1 T rum and 1/4 t
nutmeg.  (For only 6 popovers.) Follow cooking instructions for Caraway Rye
Popovers...
*  Caraway Rye:  Decrease flour, substitute w/ 1/4 C rye flour. Add 1/2
teaspoon caraway seeds.  (For only 6 popovers.) Cook at 400 degrees just
till crusts are very firm; prick with fork to let steam escape and return
to oven (turned off) 5-10 minutes to crisp.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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