Pop-overs ~ 1896

1 Cup Flour
1/4 Teaspoon Salt
1/2 Teaspoon Melted Butter
7/8 Cup Milk
1 Egg

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.