Yorkshire Pudding

1. 4 large spoons flour.                                                           4. 2 eggs.
2. 1 cup milk.                                                                         5. 1/4 small spoon salt.
3. 2 large spoons dripping.


    Put flour and salt into a large basin. Make a hole into the center of the flour and put eggs into it and some of the milk. Stir with a wooden spoon, gradually working in the flour. Add milk as required, till half is used, keeping the mixture till thick cream. Beat for 10 minutes, then stir the rest of the milk in gently. Stand for 1 hour in a cool place. Heat the dripping in a tin and pour in the batter. Cook in a very hot oven till well risen, brown and crisp. Cut into squares and serve around joint of roast beef.