Ingredients. - Eight ounces of flour. One pint of milk. Half a teaspoon-ful of baking-powder. Salt. Two eggs.

Time required, one hour.

To make a Yorkshire Pudding:

1. Put eight ounces of flour into a basin, and mix into it half a teaspoonful of baking-powder and half a salt-spoonful of salt.

2. Break two eggs into the flour, and stir it well.

3. Now add, by degrees, a pint of milk, beating all the time with a wooden spoon, to make the batter as smooth and light as possible.

4. Place a pint pudding-tin under the meat that is roasting in front of the fire, to catch some dripping to grease the tin.

5. Then pour the batter into the tin, and let it cook under the meat half an hour, or bake it twenty minutes in the oven.

6. Turn the tin so that the pudding will not get burned.

N. B. - It is better to make batter some time before it is wanted, so that it may rise.

N. B. - A plainer and more substantial Yorkshire pudding can be made, in the same way as above, with six ounces of flour, one egg, one pint of milk, and one tablespoonful of chopped suet, sprinkled over the batter when it is poured into the tin.

7. When the pudding is done, turn it out of the tin on to a hot dish, and it is ready for serving with roast meat.