Читать книгу The Boston cooking-school cook book - Fannie Merritt Farmer - Страница 133

Table of Contents

1 cup flour

¼ teaspoon salt

⅞ cup milk

2 eggs

½ teaspoon melted butter

Mix salt and flour; add milk gradually, in order to obtain a smooth batter. Add egg, beaten until light, and butter; beat two minutes,—using Dover egg-beater,—turn into hissing hot buttered iron gem pans, and bake thirty to thirty-five minutes in a hot oven. They may be baked in buttered earthen cups, when the bottom will have a glazed appearance. Small round iron gem pans are best for Pop-overs.