Sift one even teaspoonful of salt and one of baking powder twice with a pint of flour. Beat two eggs light and add to two cups of milk; turn in the sifted flour and mix quickly. Have ready in a roasting pan six tablespoonfuls of fat reserved from the drippings from the roast of beef. Set it upon the upper grating of the oven. When it begins to bubble hard, pour the batter into it and cook quickly. Cut into squares and serve with the roast.
YORKSHIRE PUDDING TO SERVE WITH ROAST BEEF Mrs. C. A. Carscadin
Two cups of flour in a bowl with half a teaspoonful salt; beat three eggs and stir into the flour; add two cups milk; stir until smooth; turn into a pan with some beef drippings and bake thirty to forty minutes. If beef is placed on a rack put the pudding under the roast. Cut in squares and serve with the roast.
POPOVERS Mrs. W. I. Clock
One cup of flour; one-fourth teaspoonful salt; seven-eighths cup of milk; two eggs; one-half teaspoonful of melted butter. Put all into a bowl together and beat for five minutes with egg beater. Grease muffin pan well, bake in hot oven for thirty minutes. Oven must not be hot before putting popovers in.
POPOVERS Mrs. R. F. Morrow
Three eggs; one-half teaspoonful salt—beat light; one cup flour; one cup milk. Bake one-half hour in hot buttered tins. Makes eight popovers.
FRENCH PANCAKES Mrs. Charles T. Daily
One cup flour; three eggs, very well beaten separately; a pinch of salt; milk enough to make a real thin batter. Have skillet very hot and greased and spread batter thin.
BANANA PANCAKES Mrs. C. S. Junge