1 1/2 c. flour
3/4 tsp. salt
3 eggs, well beaten
1 1/2 c. milk
3/8 c. hot beef drippings from roast

Sift flour and measure. Add salt. Add beaten eggs and milk gradually. Beat with a rotary beater until smooth without lumps. (The longer you beat it the lighter the pudding.) Pour drippings in a shallow pan and pour batter over drippings. Bake in a 400 degree oven for 20 to 30 minutes. Cut in squares and serve with roast beef. Serves 8.