FRENCH PUDDING.
276. One quart of milk,
Ten table spoonsful of flour,
Eight eggs.
Beat the eggs very light, add them to the milk, with the flour. Butter a pan, pour in the mixture, and bake it. Serve it hot with sweet sauce.
276. One quart of milk,
Ten table spoonsful of flour,
Eight eggs.
Beat the eggs very light, add them to the milk, with the flour. Butter a pan, pour in the mixture, and bake it. Serve it hot with sweet sauce.