Pudding

5 tablespoons Five Roses flour 1 pint milk 1 large onion Pepper and salt to taste.

Beat the whites of the eggs to a stiff froth. Mix the yolks with the milk, flour and condiments. Lightly mix in the whites and pour into 1 or 2 well-greased pudding tins which have been made hot. Bake 20 minutes. The pudding should not be more than ⅜ of an inch thick and should be of a nice brown colour. -Mrs. Thornton Blakely, Bloomfield, Ont.

TeleARD WHEAT [03