POPOVERS

     2 eggs                      ½ tsp salt
     1 cup milk                  1 tbsp melted lard
     1 cup sifted flour          

Beat eggs, milk, flour, and salt with an electric or rotary beater for 90 seconds. Add the lard and beat for 30 seconds longer. Fill 6-8 well-greased muffin tins or popover tins ½ full. Bake for 15 minutes at 475°. Reduce temperature to 350° and bake until browned, about 25-30 more minutes. Prick each popover with a fork to let steam escape and bake five more minutes. Serve hot with butter and/or jam. Makes 6.

Adapted from the “Southern Living Holiday Cookbook” (1971). Discover more vintage recipes at the Padgett Sunday Supper Club (clubpadgett.com)!