WITHOUT BAKING POWDER OR YEAST
436.—POPOVERS
| 1 cup flour | 1 cup milk |
| ¼ teaspoon salt | 1 teaspoon melted butter |
| 1 egg |
Sift flour and salt; beat egg very light, and mix with milk; mix gradually with flour; add melted butter, and beat two minutes with a strong egg beater; pour into hot greased popover cups or pans, and bake in a hot oven twenty to thirty minutes, according to size of pans. The mixture should be very cold, and the pans and oven very hot.
437.—ENTIRE WHEAT POPOVERS
| ¾ cup entire wheat flour | 1 cup milk |
| ¼ cup corn meal | 1 egg |
| ¼ teaspoon salt | 1 teaspoon melted butter |
Follow directions for mixing and baking Popovers (see No. 436).
438.—GRAHAM POPOVERS
Follow recipe for Entire Wheat Popovers (see No. 437), except that Graham flour should be used in place of entire wheat.
439.—BREAKFAST PUFFS
| 1 cup entire wheat flour | 1 cup ice water |
| ¼ teaspoon salt |
Sift flour and salt, add ice water gradually, and beat three minutes with strong egg beater; bake in hot iron pans in very hot oven twenty minutes.
440.—MARYLAND BEATEN BISCUIT
| 2 cups flour | 2 tablespoons shortening |
| ½ teaspoon salt | Cold water |
Sift flour and salt, rub in shortening with tips of fingers, and add enough cold water to make a stiff dough; knead until smooth, and beat with the rolling-pin fifteen minutes, or until dough blisters; roll out about one-third of an inch thick, cut with a small round cutter, prick with a fork, place on a greased baking pan, and chill in the ice-box for half an hour; bake about twenty-five minutes, having the oven very hot for the first ten minutes. A biscuit brake may be used instead of rolling-pin.