This is an excellent addition to a roast of beef. To make it, take one pint of milk, four eggs—white and yolks beaten separately—one teaspoonful of salt, and two teaspoonfuls of baking powder sifted through two cups of flour.

These should be mixed very smooth, and made about the consistency of cream. On taking the roast from the oven, set it where it will keep hot. In the meantime have the pudding prepared. Take two common biscuit tins and dip into them some of the drippings from the dripping-pan; pour half of the pudding into each, set them into the hot oven, and keep them there until the dinner is dished up. Take the puddings out at the last moment and send to the table hot. This is much better than the old way of baking the pudding under the meat.