7. BATTER PUDDING.
2 eggs, 1 teacup flour, milk.
Well whisk the eggs. Sprinkle in the flour a spoonful at a time. Stir gently. When the batter becomes too thick to stir, thin it with a little milk. Then add more flour until it is again too thick, and again thin with the milk. Proceed in this way until all the flour is added, and then add sufficient milk to bring the batter to the consistency of rather thick cream. Have ready a very hot greased tin, pour in and bake in a hot oven until golden brown. By mixing in the way indicated above, a batter perfectly free from lumps is easily obtained.