Recipe For Cooking Yorkshire Pudding

1 1/2 cups of pastry flour. Scant half a teaspoonful of salt. 1 1/2 cups of milk. 3 eggs.

Sift together the flour and salt; add the milk, gradually, so as to form a smooth batter, then add the eggs, beaten until thick and light; turn into a very hot gem pan, the inside of which has been brushed over with roast-beef dripping; when well risen in the pan baste with the hot roast-beef dripping. Bake about twenty minutes. Serve around the roast. Set the gem pan into a dripping pan before basting. The pudding may also be baked in a small dripping pan and cut into squares for serving.