Popovers? Again? Yes, lucky us. It so happens that two Forum cooks, Dianne Berst and Middy Ruthruff, both of Snohomish, have come up with identical recipes. From two different (well, three, actually) sources.
Berst tells us, “I found the recipe for popovers for Mary Ware in some old class papers, with the notation, “Do not double recipe.’ And Carlean Johnson’s wonderful “Six Ingredients or Less’ cookbook (from Gig Harbor) lists the same ingredients for popovers without the oil.” (Berst included those directions as well – look for them at the end of the popover recipe.)
And Ruthruff mentions, “This popover recipe is from my 1950 Betty Crocker cook book.”
Popovers
1cup flour
1/2teaspoon salt
1cup milk
2eggs
Oil or shortening for muffin cups or tin
Turn flour, salt, milk and eggs into blender container and whirl at high speed for a count of 3. Do not overblend, or volume will be reduced. (Or turn ingredients, except oil or shortening, into mixing bowl and beat with mixer until smooth.) Cool batter in refrigerator for 1 hour, or 30 minutes in freezer. Preheat oven to 425 degrees. Oil or grease well 8 custard cups or popover cups (or 5 to 9 cups, depending on size, if using a muffin tin). Divide the batter among cups, filling half to 2/3 full. Bake until golden and popped, about 25 minutes. Makes 6 to 8 servings.
“Six Ingredients or Less” directions: Combine above ingredients in small mixing bowl; mix with hand mixer just until smooth. Pour into muffin cups or custard cups sprayed with nonstick coating. Bake at 425 degrees 35 to 40 minutes or until golden brown. Serve immediately. Makes 8 popovers.
Variation: Add 1/4 cup shredded sharp cheddar cheese or 2 tablespoons finely chopped pecans and 1 teaspoon lemon zest.
Bits and pieces: Longtime Forum contributor Marion Rostad of Lynnwood passes along a timely observation. “I’ve been making Swiss steak since before World War II,” she says, “and the meat was so tender, it would fall apart in your mouth. … But the meat of today is not the same now as it was then. It’s leaner, among other differences, and does not turn out as tender. New cooks don’t realize they’re cooking old recipes with new meat.”
RSVP: Elizabeth A. Foote of Arlington, please get in touch with me at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.
The next Forum will appear in Monday’s Time Out section.
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