POP-OVERS.
With one cupful of flour, mix one saltspoonful of salt; add slowly one cupful of milk; when a smooth paste is formed add one cupful more of milk and one egg beaten thoroughly; beat well; cook in hot buttered gem pans or earthen cups in a quick oven for half an hour, or until the puffs are brown and well popped over. The more the milk and flour are beaten the lighter the puffs will be.