Popovers

4 eggs
2 cups milk
2 cups all-purpose flour
1 teaspoon salt

Heat oven to 450. Grease 12 custard cups (5 ounces) or 16 medium muffin cups. With hand beater, beat eggs slightly; add milk, flour and salt and beat just until smooth. Do not overbeat.

Fill custard cups 1/2 full, muffin cups 3/4 full. Bake 25 minutes. Lower oven temperature to 350 and bake 15 to 20 minutes longer or until deep golden brown. Immediately remove from pan and serve hot.

This was what I would call one of mom's specialty recipes. We all loved having the popovers and somehow she always pulled them right out of the oven and onto the table. Served with butter - these were one of the great memories of my mother's cooking.