Sift the flour and mix with it the sugar and salt. Heat the milk to about a hundred degrees, and dissolve the butter in it. Dissolve the compressed yeast in two tablespoonfuls of tepid water, and stir into the milk and butter. Separate the parts of the egg, and beat the white until light; then beat the yolk well. Add the milk mixture and the egg to the flour, and beat well. Pour this batter into a well buttered cake pan. Cover, and let it rise in a warm place for two hours. Bake for half an hour in a moderately hot oven, and serve on a hot dish. This is suitable for luncheon or supper. If any of the cake be left, split, toast, and butter it.
Flour Pop-overs.
1 pint of flour.
1 pint of milk.
3 eggs.
1 teaspoonful of salt.
1 teaspoonful of sugar.
MUFFIN CUP.
Pop-overs should always be baked in stone or earthenware cups that come for the purpose, the former being by far the better. Have a dozen cups buttered and arranged in an old dripping-pan. Put the sifted flour, sugar, and salt in a mixing bowl. Beat the eggs until very light; then add the milk to them. Pour this mixture on the flour, only half of it at first, and beat until the batter is smooth and light, say for about five minutes. Pour the batter into the cups and bake in a moderately hot oven for fifty minutes. They should, when done, have increased to four times their original size.