1 c. sifted flour
1/2 tsp. salt
2 eggs
1 c. milk

Sift flour and salt and mix to a batter with the unbeaten eggs and milk, beating until mixture is smooth. If made an hour before baking the pudding will be lighter. Turn into a shallow pan in which beef drippings have been poured. The pan should be sizzling hot. Bake about 45 minutes at 450 degrees the last 15 minutes reduce to 375 degrees for rest of time. Serve with roast beef.