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Graham and Wheat Pop Overs
For the graham, use fine graham flour and milk, each 4 cups; eggs, 4; well beaten together; and the gem iron being hot, dip in, and bake in a ready hot oven.
For the wheat use the milk and eggs, and white flour enough to make a soft batter. Bake the same. Nice butter, and any nice fruit sauce, as berries, peaches, etc., make either kind very enjoyable.
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