Who does not appreciate the loaf produced by the French baker, who has worked months to learn the art of bread making? The crumbs should be taken on a board; food to be fried should be first rolled in crumbs care being taken that all parts are covered with crumbs , then dipped in egg mixture equal care being taken to cover all parts , then rolled in crumbs again; after the last crumbing remove food to a place on the board where there are no crumbs, and shake off some of the outer ones which make coating too thick.
Use same test for uncooked mixtures, allowing one minute for bread to brown.
Steam is invisible; watery vapor is visible, and is often miscalled steam.
Small round iron gem pans are best for Pop-overs.
To beat, turn ingredient or ingredients over and over, continually bringing the under part to the surface, thus allowing the utensil used for beating to be constantly brought in contact with bottom of the dish and throughout the mixture.
When light, add remaining milk and four and one-half cups flour.