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 |