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1 c. flour
1/3 tsp. salt
1 c. cold milk
2 eggs, slightly beaten
hot roast beef fat

In mixing bowl, sift together flour and salt. Make a
well in the center and gradually add milk to form a smooth,
heavy batter; add slightly beaten eggs and beat steadily for 2
minutes with rotary beater. Pour batter in baking pan contain-
ing 1/4-inch sizzling hot fat. Bake at 400 degrees for 20 to 25
minutes, decreasing heat to moderate (350 degrees) as baking nears
completion and bake 5 to 10 minutes longer. (Ask butcher for a
little additional suet to place on top of roast, as it bakes so
there is enough tasty fat for the Yorkshire Pudding pan.) It is
the sizzling hot fat that makes the pudding rise in the 400 degreesov-
.PRTSYS1003060066006001*STD 00610
.PRTDRT1N 000870422
.PF 1 1 64N1N02 N
.PF 2 1 64N1N06 N
.PF 3 6 32N1N0L N
.PF 4 1 63Y1N07 Y
.PF 5 1 36N1N04 N
.PF 6 1 64N1N07 N
.PF 7 1 64N1N04 N
.PF 8 1 64N1N06 N
.PF 9 11 63Y1N0O Y
.PF 10 1 64N1N06 N

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