A book called The Art of Cooking in Dover by the Catholic Daughter’s of America was published in Dover NH as a collection of cooking recipies submitted by members of the organization. One recipie, below, was submitted by Valerie L. Hall for popovers, included in the book that is out of print. The recipie is located on Page 17 on the square below Parker House Rolls. The name of the book reminds me of the art of cooking in the sense that Dover NH is really an upscale version of Portsmouth NH. The Mayor of Dover, Scott Meyers, is an owner of a restaurant called Popovers on the Square in Portsmouth NH, and Dover is an excellent place to cook popovers, such as the recipie listed in this fine cookbook from the Catholic Daughter’s of America. They're really a Royal treat.

Ingredients:

1 cup all purpose flour

1 cup milk

½ teaspoon salt

2 eggs

1 tablespoon shortening, melted

Directions:

Sift the flour, measure, add the salt, and sift again. Beat the eggs with a rotary beater until light and thick. Add flour and 1/3 cup of the milk. Continue to beat slowly until all the flour is moistened about 30 seconds. Gradually add remaining milk and melted shoretening, beating until the mixture is free from lumps – 1 to 2 minutes. Fill greased custard cups or iron muffin pans a little less than half full. Bake in a hot oven (425 degrees) for about 40 minutes. Serve at once. Makes 6 to 8 large popovers. Fill with creamed eggs, vegetables, fish, chicken, or ham. For drier popovers, prick with a fork about 5 minutes before baking is finished.