Milk, 2 cups, Flour, 2 cups,

Eggs, 4,

Melted butter, 1 tablespoon,

Baking-powder, 1 heaping teaspoon,

Salt.

Sift the baking-powder into the flour, add the salt and butter, then add the milk, gradually, stirring carefully. Next add the eggs, the yolks and whites of which have been beaten separately.

This pudding will bake in 15 minutes. If it is to be boiled make it stiffer than for baking; and if fruit is to be used the batter must be very stiff.

It should not stick to the knife when served. Serve with a rich sauce. The pudding is better if 6 eggs can be used instead of 4.