1/2 cup flour, 1 1/3 cup milk, salt, 2 eggs

1 teaspn. oil

Beat eggs, add milk and pour gradually into flour mixed with salt; add oil, beat well, turn into well oiled, or oiled and crumbed gem pans; bake in moderate (slow at first) oven.

Serve as garnish or accompaniment to ragout, or if baked in flat cakes, with slices of broiled or la mode meats laid on them, and gravy poured around. The pudding may be baked in a flat pan and cut into any desired shape for serving. Whites and yolks of eggs may be beaten separately. A large onion chopped may be used in the pudding.