Popovers\r\n1 Tbsp. shortening\r\n2 eggs\r\n1 cup milk\r\n1 Tbsp. butter or margarine, melted\r\n1 cup flour\r\n1\/2 tsp. salt\r\nUsing 1\/2 tsp. shortening for each cup, grease bottom and sides of six 6-oz. custard cups or six cups of a muffin\/popover pan. \r\nPlace custard cups on a 15\u201d x 10\u201d baking pan; set aside.\r\nIn mixing bowl, beat eggs; blend in milk and butter. Beat in flour and salt until smooth (do not overbeat).\r\nFill cups half full. Bake at 450\u00ba for 15 minutes. Reduce heat to 350\u00ba and bake another 30 minutes or until very firm.\r\nRemove from oven and prick each popover to allow steam to escape.\r\nServe immediately.\r\n\r\nCream of Carrot Soup\r\n2 cups sliced carrots\r\n2 cups water or chicken broth\r\n1\/2 tsp. ginger\r\n3 Tbsp. butter\r\n1 tsp. salt\r\n1 Tbsp. flour\r\n2 cups milk\r\nMix together and cook until carrots are tender.\u00a0 \r\nAdd milk or broth and heat, stirring well. \r\nServe hot.