Popovers Good Housekeeping Cook Book Yield: 12 medium or 8 large popovers 1 cup sifted all-purpose flour 2 or 3 eggs 1 cup milk ¾ tsp. salt 1 Tbsp. shortening (optional) Grease 8 large, or 12 medium custard cups; place on baking sheet. Start heating oven to 375o. Into mixing bowl, sift flour, salt. With pastry blender of 2 knives, scissor-fashion, cut in shortening until like corn meal. In small bowl, beat eggs slightly with egg beater; beat in milk. Add to flour mixture; with egg beater, beat until smooth. Fill cups one third full. Bake 50 minutes. Then remove from oven; quickly cut slit in side of each popover to let out steam; return to oven for 10 minutes. Promptly remove popovers from cups so bottoms do not seatm and soften. Serve promptly.

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