THE HERINGER FAMILY

1 Cup Flour

½ Teaspoon Salt

1 Cup Milk

2 Eggs

Put flour, salt, milk and eggs together in a bowl. Beat well with a dover egg-beater (rotary egg-beater) electric works just fine. Pour into a shallow tin that is well greased with drippings. Bake for one-half hour in a hot oven, then place the pudding under the trivet that holds the roast beef, and live it for about fifteen minutes, to catch the gravy that flows from the roast. If a trivet is not used, cut the pudding into squares and lay around the roast in the pan. Serve the pudding with the beef.