It's hard to believe that my former employer, and one of my favorite department stores, celebrated its last Christmas season twenty years ago. It seems like I could go downtown right now and see all of the wonderful window displays and have lunch in the Richmond Room.

If Thalhimers is gone with the wind, its recipes aren't. The popover recipe was given to me by Miss Millie, who was the hostess at the Richmond Room since the earth's crust cooled, and was a friend when we both worked at the Big T. I didn't think to get the spoonbread recipe at the time--I always used the Hotel Roanoke's recipe--but I unearthed it in the Times-Dispatch.

These are both chock-full of carbohydratey goodness, and are very nice for Social Season entertaining.


THALHIMERS' RICHMOND ROOM POPOVERS

8 tbl vegetable oil, divided
2 c flour
10 eggs
2 1/2 c milk, divided
1 tbl sugar
1 1/2 tsp baking powder

Set oven at 400. Pour 1 tbl oil in each of 8 muffin cups. Place in oven until hot.

Beat flour, eggs, 2c milk, sugar and baking powder at medium speed for 15 minutes. Add remaining milk and beat 1 minute longer. Filling half full, pour batter into sizzling oil in muffin cups. Bake in preheated oven until "popped," about 20 minutes.



THALHIMERS’ RICHMOND ROOM SPOONBREAD

1/4 cup margarine, melted
3/4 cup white cornmeal
1 1/2 cups boiling water
1/2 cup flour
1 1/2 cups whole milk
4 eggs
1/2 teaspoon sugar
1/2 teaspoons baking powder (Must be Rumford brand, according to Thalhimers’ staff)
1 pinch salt

Preheat oven to 350 degrees. Pour margarine into an 8-inch-square baking pan. Place cornmeal in a mixing bowl. Pour boiling water over. Mix well. Stir in flour, milk, eggs, sugar, baking powder and salt. Beat with a wire whisk until smooth. Pour into prepared pan. Bake in preheated oven until firm and golden brown, 30-35 minutes.