Yorkshire Pudding.
¹⁄₂ pint milk, 2 eggs, 1 cup of flour, ¹⁄₂ level teaspoon salt. Beat the yolks of the eggs, then add the milk and flour, add the salt to the whites and beat them very stiff and then mix them with other ingredients. Now take the egg beater and beat the whole batter very thoroughly for 5 minutes this makes it light and porous as cake. Then pour the mixture into the roasting pan under a rack if you use one if not then beside the meat about ³⁄₄ hr. before the beef is done and cook in the drippings to a nice brown basting it when you do the meat, cut in squares and serve with the meat. Double the quantity if your family consists of more than four or five. This is nice served with roast beef.