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From 1918:

1 cupful rye or other flour
¼ teaspoonful salt
3/8 cupful of milk
2 eggs
½ teaspoonful melted nut margarine

Mix the salt and flour, add ½ the milk slowly, beat until smooth.
Add remaining half of milk, well beaten eggs and melted nut margerine.
Mix well and beat 2 minutes with a dover egg beater.
Turn into hot greased gem pans and bake about 35 minutes in a hot oven.