Popovers

and historic mills

Greetings,

The Phillips Mill in New Hope, PA was operated as a gristmill beginning in the mid-1700s and was subsequently run by several generations of the Phillips family. Its location along the Delaware River provided the water power that turned the millstones for grinding grain. Today, the river is more of a stream, and I am unsure as to what caused the diminishment of its power. I did the painting from a photo that I took in March as the location is a rather treacherous spot to set up an easel being on a hairpin curve with cars, not horses, whipping past. The craggy combination of trees and vines in front of the building is not particularly attractive, especially in early spring.

The Impressionist landscape painter William Lathrop purchased part of this property in 1903. The mill became a playhouse for the Lathrop children and their friends as well as a gathering spot for local artists during Sunday teas. Among those who gathered were Rae Sloan Bredin, Fern Coppedge, John Folinsbee, Daniel Garner, Mary Elizabeth Price, and Edward Redfield. These artists became known as the New Hope Impressionists. They were not natives of the area but arrived to set up shop in old mills and other buildings left over from the days of canal trade and water-powered manufacturing. All of this sounds reminiscent of the artists who moved into lofts that had previously been the locales of light manufacturing in Soho during the 1960s and 1970s. The work of the New Hope Impressionists was lauded by the painter and critic Guy Pene du Bois as “our first truly national expression”. Unlike the French Impressionists’ depiction of spring and summer scenes, the New Hope Impressionists were also known for icy depictions of winter as well as the more expected scenes of greenery in the warmer months.

The local community took over the mill in 1929 to ensure that the venue continued to be a supporter of the arts. Today, the Phillips Mill hosts art and photography juried shows, a playwright competition, and other cultural events. The Cooper Gristmill in Chester, NJ still operates as a functioning mill and is one of the few remaining water-powered mills that continue to produce flour. A six-ton waterwheel provides power to the restored 1826 mill along the Black River. During the Industrial Revolution, the mill was an integral player in the area's development. The mill is open to visitors.

Popovers are a happy memory from my childhood. This is the same recipe that my mom used from the Better Homes & Gardens Bread Cook Book published in 1963. My brother and I were reminiscing last month about a restaurant that we frequented as children where the wait staff would come to the table with popovers straight from the oven. The restaurant was just outside of Saratoga Springs, NY. We couldn't recall the name. Does anyone know?

Popovers

Ingredients

2 eggs

1 cup milk

1 cup unbleached flour

1/2 t. Salt

1 T. vegetable oil

Directions

Place eggs in a bowl; add milk, flour, and salt. Beat for 1 1/2 minutes with an electric mixer. Add vegetable oil and beat for 1/2 minute. Do not overbeat. Fill 6 to 8 well-buttered custard cups 1/2 full. Bake at 475 degrees for 15 minutes. Reduce heat to 350 degrees; bake for 25 to 30 minutes, or until browned. A few minutes before removing from the oven, prick with a fork to allow steam to escape. Serve hot. Best eaten right from the oven.

Thanks for reading.

Vicki