A rich egg-batter pudding; can also be served with sweet sauce.

1 1/2 cups flour - 6 ounces.

3 cups milk - 1 1/2 pints.

1 ounce butter, melted.

3 eggs.

Salt.

1/2 teaspoon baking powder.

Mix the flour and milk carefully not to have it full of lumps, add the melted butter, salt, pinch of powder, the eggs well beaten and beat up thoroughly. Butter a small baking pan and make it warm in the oven, pour the batter in only about 1/2 inch deep and bake 15 or 20 minutes. Water instead of milk can be used, but then a tablespoon of syrup should be added to cause it to brown quickly without drying out. Cut squares and serve with roast beef and gravy.