4. Very hot oven (450 degrees to 550 degrees F.) for pastry. After the first 6 minutes, the temperature should be lowered to "hot."
Oven temperatures may be estimated also as follows: (a) note the number of minutes required to change white paper, flour, or bread to a light brown or to a golden brown; (b) note the number of "counts" (one count per second) that the hand may be held in the oven.
POUR BATTER.—All breads may be divided into two classes: (a) Quick Breads and (b) Yeast Breads. The former are so named because a much shorter time is required in their preparation. Quick breads are divided into several classes, depending upon the proportion of flour and moisture in the batter. A pour batter is the thinnest quick bread mixture. It usually contains about equal parts of flour and moisture. A definite proportion cannot be stated, since the thickening quality of different flours varies, and the wetting quality of different moist materials varies. Many pour batters contain a little more flour than moisture. Popover mixture is. a typical pour batter.
POPOVERS
1 egg 1/2 teaspoonful salt 1 cupful milk 1 cupful flour 1/3 teaspoonful fat (melted)
Oil iron gem pans; place them in the oven, heat until very hot. Put all the Popover ingredients in a mixing bowl, and beat the mixture with a Dover egg beater. Pour it into the hot pans and bake 35 to 45 minutes in a hot oven, at 425 degrees F. Earthen cups placed in a dripping pan may be used instead of iron pans.
Popovers may be served hot as a bread, for breakfast or luncheon; or may be used as a dessert with custard or lemon filling or sauce. Fruit makes a pleasing addition to Popovers. Before baking, drop a piece of apple, peach, or other fruit, into the batter in each cup.
QUESTIONS
What change, other than moistening the flour, takes place in the milk that helps to lighten the Popovers?
What changes take place in the eggs and in the air inclosed in them when they are heated quickly?