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YORKSHIRE PUDDING 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- en. .PRTOPT1*SYSPRT QSYSPRT *LIBL .PRTOPT2QBATCH *LIBL 000 .PRTSYS1003060066006001*STD 00610 .PRTSYS2*FILE *FILE .PRTDRT1N 000870422 .PRTHDG1 *LIBL NY .PRTFTG1 *LIBL NY .DCT US QENGLISH .DCT RECIPE RPLIB .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 This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |