2-Mix together the flour and the salt in a medium-large bowl.

3-Whisk together the  milk with beef soup base and eggs in a 2-cup Pyrex measuring cup.

4-Stir the liquid ingredients into the dry ingredients, stirring the batter until just mixed.  Only mix the batter until small lumps are left in it, to reduce the risk of over mixing the batter.  (Batter can be made ahead and refrigerated in sealed container for up to three days.  Bring it to room temperature and stir well before pouring it into a hot pan.)  Pour batter into measuring cup for easy pouring.

5-Preheat a popover pan (Popover pan cups, which are  higher than wider, works much better than muffin tins.) just until hot (This makes popovers "pop" higher).   Pour about 1/2 t melted butter (not nonstick sprays) into 6 popover cups and fill them half full of batter.

6-Bake for 20 minutes at 420°F (Regular oven to 450°F.).   Turn the heat down to 325°F (Regular oven at  350°F.) and bake for an additional 15 to 20 minutes.  Do NOT open oven!  (Needs the steam to rise.)  5 minutes before removing popovers from oven, pierce popovers 3 - 5 times for steam to escape.  Place back into oven.  Bake until they are a crispy, deep golden brown.  If they are taken out of the oven too soon, the popovers will collapse.  Also, if you leave the popovers sitting in the pan after removing them from the oven, they tend to get soggy

7-Serve immediately  Remember to top your popovers with all the goodies:   jam, butter, maple syrup, peanut butter, or honey.   Some people open the popover and put in fillings:  fruit, vegetables, meat, cheese and/or whip cream .  (Popovers can be frozen in airtight plastic bags and warmed in 325-degree oven until heated through, 5 to 10 minutes.)