This recipe was clipped from a newspaper and found in a large collection, date marked is 1986. I’ve typed it below along with a scanned copy.

Serve popovers as a bread with butter and jam, or cut open the tops and fill them with creamy scrambled eggs, chicken a la king or seafood salad.

High-rising popovers

1 1/2 teaspoons shortening
2 beaten eggs
1 cup milk
1 tablespoon cooking oil
1 cup all-purpose flour
1/2 teaspoon salt

Grease bottom and sides of each cup of a 6-unit popover pan thoroughly with shortening. (Or use six 6-ounce custard cups. Place cups in a shallow baking pan.) Place pan in oven; preheat oven to 450 degrees.

Hand method: In a mixing bowl combine eggs, milk and oil. Add flour and salt. Beat with rotary beater or electric mixer until smooth.

Blender method: Place milk, eggs, oil and salt in blender container. Blend at high speed until well mixed. Add flour; blend just until batter is smooth.

Remove pan from oven. Fill hot cups half full. Return to oven. Bake in 450 degree oven 20 minutes. Reduce heat to 350 degrees; bake 15 to 20 minutes more or until very firm. Serve hot. Makes 6.

Pumpernickel popovers: Prepare and bake popovers as directed above except use only 2/3 cup all-purpose flour and stir 1/3 cup rye flour and 1 teaspoon caraway seed into dry ingredients.