35. POPOVERS.--A delightful change from the puffs, muffins, and biscuits
that are usually served for breakfast or luncheon is afforded by means
of popovers, one of which is illustrated in Fig. 6. Popovers are not
difficult to make. 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. 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.
POPOVERS
(Sufficient to Serve Six)
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. Beat all with a rotary egg beater until the mixture is perfectly
smooth and free from lumps. Grease and warm gem irons or popover cups.
Then fill them about two-thirds full of the popover batter. Bake in a
moderate oven for about 45 minutes or until the popovers can be lifted
from the cups and do not shrink when removed from the oven.
[Illustration: FIG. 6.]
36. POPOVERS WITH FRUIT.--Popovers made according to the preceding
recipe are particularly good if fruit is added to them. To add the
fruit, cut a slit in the side of the popovers as soon as they are
removed from the oven and insert a few spoonfuls of apple sauce,
marmalade, preserves, jelly, or canned fruit. These may be served either
warm or cold as a breakfast dish, or they may be sprinkled with powdered
sugar and served with cream for a dessert or a luncheon dish.
37. NUT PUFFS.--An example of a thin batter not in equal proportions of
liquid and flour is afforded by nut puffs. In hot breads of this kind,
aeration is used as the leavening agent. In order to assist with the
incorporation of air, the egg yolk is well beaten before it is added;
but the greater part of the lightness that is produced is due to the egg
white, which is beaten and folded in last. The addition of nuts to a
batter of this kind considerably increases its food value.
NUT PUFFS
(Sufficient to Serve Six)
1-1/2 c. flour
2 Tb. sugar
1 tsp. salt
1 c. milk
1 egg
1 Tb. fat
1/4 c. chopped nuts
Sift the flour, sugar, and salt together, and add the milk and beaten
egg yolk. Melt the fat and add it and the chopped nuts. Beat the egg
white stiff and fold it into the mixture carefully. Fill hot,
well-greased gem irons level full of the batter, and bake in a hot oven
about 20 minutes.
[Illustration: Fig. 7]
38. WHOLE-WHEAT PUFFS.--Puffs in which use is made of whole-wheat flour
instead of white flour are also an example of a thin batter that is made
light by aeration. If desired, graham flour may be substituted for the
whole-wheat flour, but if it is a coarser bread will be the result. This
coarseness, however, does not refer to the texture of the bread, but is
due to the quantity of bran in graham flour. Whole-wheat puffs, as shown
in Fig. 7, are attractive, and besides they possess the valuable food
substances contained in whole-wheat flour, eggs, and milk.
WHOLE-WHEAT PUFFS
(Sufficient to Serve Six)
1-1/2 c. whole-wheat flour
2 Tb. sugar
1 tsp. salt
1 c. milk
1 egg
1 Tb. fat
Sift the flour, sugar, and salt together and add the milk and the egg
yolk, which should be well beaten. Melt the fat and stir it into the
batter. Beat the egg white stiff, and fold it in carefully. Heat
well-greased gem irons, fill them level full with the mixture, and bake
in a hot oven for about 20 minutes.