4 eggs, slightly beaten with hand beater
2 c. all-purpose flour
2 c. milk
1 tsp. salt

Preheat oven to 450 degrees. Thoroughly butter 10 deep custard cups and place on baking sheet. Bake egg slightly. Add milk, flour and salt. Beat until just smooth. Fill custard cups half full. Bake 20 minutes at 450 degrees. Reduce heat to 350 degrees and continue baking 25 minutes longer or until deep golden brown. Remove from cups as soon as possible. Serve hot with butter.