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Ingredients:

1 cup sifted flour
1/4 teaspoon salt
1 cup milk
2 eggs, beaten

Directions:


Sift flour once, measure, and resift with the salt. Beat eggs with a rotary beater or electric mixer until very light. Add milk and four, alternately, and continue to beat vigorously 2 minutes, or until well blended. Pour batter into hot, generously greased muffin pans, or deep custard cups, filling them not more than 2/3 full. Bake in a 475-degree F. oven for 15 minutes, then reduce the heat to 350-degrees F. oven and bake for 15 to 20 minutes longer, or until popovers are nicely browned.

Makes 10 popovers.

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