Rib roast, cooked in open roasting pan as usual
1 c. sifted flour
1/4 tsp. salt
3 eggs
1 c. milk

Sift flour and salt together. Beat eggs until light and add sifted ingredients, mixing well. Add milk gradually and beat 2 minutes with rotary egg beater. Put in hot oblong pan greased with beef drippings. Bake in hot 400 degree oven for 30 minutes. Cut in squares and serve with rib roast. Serves 6.

VARIATION: Can be cooked in same pan with rib roast. Prepare pudding in time to pour into pan 30 minutes before beef has finished cooking. Place beef to one side of roasting pan. Pour off all fat except 1/4 cup and pour in pudding to depth of 1/2 inch. Return to hot oven and cook 30 minutes.