New-York tribune., 1896-06-21
CAKES OF FEATHERY LIGHTNESS.

THE PoPOvER AND THE IAPLAND CAKE.
The breakfast popover is often mentioned in New
England by the less descriptive title Of pun II
may be made OF rye graham fine wheat -four
1t Is a curious illustration OF cake that owes lts
perfection to the manner In whlch IL is pahco
rather than to any special care In Its PREPARATION
The same materials put together and beaten up IN
the most perfunctory manner would probably pro-
duce cake light as air" II the batter were baked
in creased popover cups. The genuine Boston
cups OF thick stoneware are the best for this pur-
pose. They cost but 60 cents dozen. Popovers al
most ght may be baked In ordinary cups OF from
stone CHINA In yellow ware but the cups VIII soon
acquire a strong. dsagreeable odor and navor from
absorbing fat OF the butter used to grease them
and they are much more easily broken than the
heavier stoneware cups. These cups are Imported
from England, and generally sold throughout
New-Eng.and though. like Boston bean pots ana
brown-bread tins. they may not be found IN al
parts Of the country. It pays. however to send d.
rectly to some Boston dealer In household goods
for set of these cups. They are practically IN
destructibe; they are so strong that they VIII last
a lifetime.
The Simplest form Of popover is made with ordi-
nary wheat flour The best pastry Hour Is the most
desirable but the best bread -four VIII 90. Sut
two cups OF -four with half teaspoonful or salt
Add gradually two cups Of milk, and when smooth
batter has been obtained mix in two eggs without
separating the whites and yolks Add a teaspoon
ful OF butter melted. Beat the batter thoroughly;
pour It at once into the cups of stoneware. We'll
buttered Do not met the butter or heat the cups
but butter the cold cups with unme!ted butter. DO
not hll the cups more than half full.
Bake the cakes in quick oven until, true TO their
name they rise far above the edges Of the cups
and hang over them in a rich brown crust
This cake is nice for breakfast when served with
either sver-lrp syrup or cream sauce; or II may
be eaten Ike a muffin with butter. 1t Is often
served as a plain dessert with sweetened cream.
Rye makes a most delicious popover. Rye meal
from which Boston brown bread rs made IS used not
rye -four. Mix an cup and half OF rye meal
with an oven CUP OF wheat -four: add tablespoon
ful OF sugar and half a teaspoonful Of salt Pour
over thes. dry ingredients pint Of milk, mixing X
To a smooth batter Add three eggs, whites ana
yolk- together Beat the batter tnoroughly ana
pour into a dozen stoneware cups "ell Duttered.
Bake the cakes N an ovel that Is very hot for the
bake them from twenty to thirty minutes longer
Graham popOvers are made o. half pint or sitted
graham nOuI. half a pint Of stted wheat nouI, one
tahleeDoonfIl Of sugar. half te1spoonful OF salt
and a tcaspO0uful Of butter melted Beat the yoiks
and whites together and beat the batter vigorously
with IA patent eggSeater. Pour the batter INTO but-
tered cups OF stOnewtre. They should rise Ike all
r,pp7vrrs to four times their original size. II they
ar baked ia an ordinary muffin pan. or even IN
heated iron gem pan. they will not rise In this way
Wheat pDpOvers are light and about double In buik
baked in gem pans: in stone cups tney are TOUR
times the bulk. O., ,,,-,-.
Iapand cakes are a peculiarly delicate. delicious