5 c. flour
1 dozen eggs
6 c. milk
2 tsp. salt

Combine all ingredients and beat until smooth. Strain into a bowl. Refrigerate for several hours or overnight. Remove from refrigerator and skim thick part from top. Stir gently until blended, adding a little more milk if toothpick. POUR INTO A HOT BAKING PAN that has been heated with fat from a roast beef, being sure that the entire bottom is covered. Bake at 375 degrees until desired doneness. It may be anywhere from light brown to dark. Serve almost immediately for best results.