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Updated: June 6, 2025
The recipe for macaroni with cheese and tomatoes may be found in Cereals, and that for baking-powder biscuit, as well as that for popovers with apple sauce, in this Section. Recipes for the remainder of the items follow the menu. Macaroni With Cheese and Tomatoes Baking-Powder Biscuit Jam Watercress-and-Celery Salad Popovers Filled With Apple Sauce Tea
For them is required a thin batter in equal proportions of liquid and flour. In giving the method for mixing popovers, some of the older cook books recommend beating for 5 minutes just before they are baked, because the lightness was formerly supposed to be due to the air that is incorporated by this beating.
The most common examples of thin batters are popovers and griddle cakes. A THICK BATTER, which is known as a drop, or muffin, batter, is one that is made of 2 measures of flour and 1 measure of liquid. A batter of this kind may be poured, but it will not immediately seek its own level. Muffins, gems, puddings, and cakes are made of thick batters.
The feeling of vivid excitement was still carrying her along, and she laughed as she answered them. Allan looked at her critically. "H'm!" he said thoughtfully. "I seem to have a feeling that he won't bring you such an amazing distance, at that short time as I have known you. Did you say popovers this morning, Phyllis?" "Popovers," nodded Phyllis, "and some of Lily-Anna's fresh marmalade."
"Oh, I'm not sure but this is just as bad," she added, as the slip marked "dessert" fell to her lot. Betty found herself staring at the word "popovers," while Katharine and Alice drew cake and chocolate respectively. "Girls, I don't need to tell you that 'the lame and the lazy are always provided for," cried Charlotte, as she triumphantly flourished the "baked apple" slip.
"The cake and the apples must go in as soon as the oven is hot," said Dorothy, emerging from her cook-book. "That will leave the oven free for my oysters and Betty's popovers." Ruth gave a squeal of delight. "I've found a recipe for a pudding that sounds perfectly fascinating, and the cooking can be done on the top of the stove, which is an advantage."
The nature of the mixture, however, is governed by the proportion of flour and liquid, the two ingredients that form the basis of all bread mixtures; and by incorporating with them such ingredients as eggs, sugar, shortening, flavouring, fruits, nuts, etc. there may be produced an almost endless variety of appetising hot breads, which include popovers, griddle cakes, waffles, muffins, soft gingerbread, corn cake or corn bread, Boston brown bread, nut loaf, and baking-powder and beaten biscuit.
It is possible, however, to make very light popovers with only enough beating to mix the ingredients thoroughly, and it is now known that the rising is due to the expansion of water into steam in the mixture. This knowledge is useful in that it saves time and energy. 1 c. flour 1/4 tsp. salt 1 c. milk 1 egg Mix the flour, salt, and milk in a bowl, and then drop in the unbeaten egg.
The girls were touched by her courage, and each resolved privately to buy some of her pins and needles before she left the house. At last everything was ready and the girls looked at the table with pardonable pride. "My, but I'm hungry," sighed Ruth, "and everything looks so good." "I don't see why my popovers aren't poppier," said Betty anxiously. "I thought I followed Oh, goose! Idiot!
"Oh, Betty, to leave out the poppiest part of them," laughed Charlotte; "now just look at my apples; not a thing left out in cooking those." The girls shouted again, and the old woman looked around the table as though wondering what the fun was about. The supper progressed merrily, and everything, even the unambitious popovers, tasted good to the hungry cooke.
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