Sift, then measure...2 cups Monarch
Pastry Flour

RRBs iain hee: 4 teaspoons baking
powder

14 teaspoon salt

Sift together once,

then sift into a bowl.

Stik ie 4 vese++s,2 tablespoons
granulated sugar

Beat until just stiff—

not dry...ceese-..-2 egg whites

Beat well..........2 eg yolks

a ea ache pe pea 134 cups milk

Make a well in the

dry ingredients and

gradually stir in the

liquids, mixing to a

smooth batter.

Sy Mua i +8 tablespoons mixture
of butter and short-
ening, melted

Add the beaten egg

whites and fold together until thoroughly

combined.

Pour a little batter into each section of
the prepared waffle iron and spread quickly.
Close iron and bake until waffles have stopped
steaming and are golden.

Serve hot.

YORKSHIRE PUDDING
Yield—6 to 8 servings

Because this is another batter which is
leavened largely by steam, a hot oven is re-
quired; if roast can be kept warm elsewhere,
remove it before raising oven-temperature
from the 325° that is best for beef, to the
450° required by the pudding; but if beef
must be given the high-temperature time,
along with pudding, allow less total roasting
time or meat will be overdone. Put 3 or 4
tablespoons dripping from roast-pan into an
8-inch square pan—or a small spoonful into
each of 8 individual muffin rings or custard
cups that have first been made very hot.

Sift, then measure... 1 cup Monarch
Pastry Flour

Pe WA dK Rahese's 14 teaspoon salt

Sift together once,

then sift into a bowl.

Make a well in the

dry ingredients and gradually stir in the
liquids, mixing to a smooth batter; beat mix-
ture with a rotary beater for 2 minutes.

Turn batter into prepared cake pan or, if
you prefer, spoon it into 8 prepared muffin
pans of average size.

Bake at once in a hot oven, 450°, until
mixture has risen well; drizzle with a little
hot dripping, then continue to bake until
crusted and nicely browned—about 4 hour
all told.

Cut the large pudding, if batter has been
cooked that way, into squares. Serve imme-
diately around the roast.

POPOVERS
Yield—6 to 8 popovers

High temperature, acting on the liquid in
this thin batter, créates much steam and
puffs up popovers, crusts the surface over a
series of bubble-like compartments soft on
the inside. Fine with savory or sweet fillings—
or just with butter or spreads.

Serve hot.
Oven temperature—hot, 450°.

Butter and, just before using, preheat 6 or 8
ind:vidual custard cups or muffin rings.
Sift, then measure...1 cup Monarch
Pastry Flour
Add. .naecoeeesese- fy teaspoon salt
Sift together once, |
then sift into a bowl.
Beat slightly......-2 eggs
Stil IN. evocsevensess CUE
14, teaspoon salad
oil or melted
shortening
Make a well in the
dry ingredients and gradually stir in the
liquids, mixing to a smooth batter; beat mix-
ture with a rotary beater for 2 minutes.
Pour batter at once into prepared individual
custard cups or muffin rings, filling them
only half full.
Bake in a hot oven, 450°, for 20 minutes;
lower heat to moderately hot, 375°, and bake
until popovers feel light when lifted—about

Bent welk. os vc. uve 2 eggs 15 minutes longer,
en Ui oceeees nt CUp milk Serve immediately.
a7 LESSON 4

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