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Beef, Yorkshire Pudding For

Take eggs, flour, and milk, according to the size of the pudding required. Allow an egg to every heaped table-spoonful of flour, and salt to taste. Beat it to a proper consistency with good new milk; it should be thinner than for boiled batter. If this pudding be not required for a large family a separate compartment may be used for it, and the other part of the dripping-pan may receive the gravy required to throw over the meat. In any case, place the dripping-pan and joint to the fire till the fat begins to flow, before the batter is put in, and stir it round in the basin that no sediment may remain. See that it cooks evenly and that the edges are not burned, and when done sufficiently turn if liked. Some prefer it browned on one side only. The usual thickness is about an inch when well browned on both sides. Divide into pieces sufficient for each person, and send it to table quickly. It should be put into the dripping just in time to get it done with the meat. Time, one and a half to two hours.

BEER, HOW TO TREAT "FOXED." "Foxed" beer has a rank unpleasant taste, and may be known by the white specks floating on its surface. To remedy this, infuse a handful of hops and a little salt of tartar in a pint of boiling water, and, when cold, strain and pour into the cask, closing the bunghole at once.