Popovers

The Sunday NYT magazine had a piece on these and illustrated it with photos of popovers that I would consider to be failures. Instead of sporting perfect puffy mushroom-caps of tops, these were all fallen in. I've always used the James Beard recipe and then was pleased to find that Marion Cunningham said that there's no need to bring the eggs and milk to room temperature before proceeding. Experience proved her to be correct. I've never dared try her notion that there's no need to preheat the oven, though. If there's too much batter left over, I've always buttered one or two Bennington Pottery bird bowls and put the batter there, usually with good results.