|Flour||2 Cup (32 tbs)|
|Eggs||3 Small, beaten|
|Milk||2 Cup (32 tbs)|
Sift the flour and salt together, add the beaten eggs, then the milk.
Beat 2 min. with an egg beater and pour into a hot baking pan in which are 4 tbsp hot beef drippings from roasting beef.
Have the fat bubbling fast before pouring in the pudding.
Bake in a hot oven of 450° F. for 30 min., then reduce the heat to 350° F. for 15 min.
Cut in squares or strips for serving.
If to be baked in pan, drain out all but 4 tbsp drippings, push the roast to one end and pour in the mixture.
Bake as above.