BETTINA'S RECIPES
(All measurements are level)
Pop-Overs (Eight)
1 C-flour
1 C-milk
½ t-salt
1 egg, beaten well
Add the milk slowly to the flour and salt, stirring constantly, until a smooth paste is formed. Beat and add the remainder of the milk, and the egg. Beat vigorously for three minutes. Fill very hot gem pans three-fourths full. Bake thirty minutes in a hot oven. They are done when they have "popped" at least twice their size, and when they slip easily out of the pan. Iron pans are the best.
MARCH.
Weary are we of our winter-time fare;
Hasten, O Springtime, elusive and arch!
Bring us your dainties; our cupboards are bare!
Pity us, starved by tyrannical March!
