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Yorkshire Pudding

I pint (2 cups) milk 3 eggs 6 ozs. (6 heaping tablespoonfuls) flour 3 tablespoonfuls of dripping 1/2 teaspoonful salt ½ teaspoonful baking powder Sift the flour into an earthenware basin with the baking powder and the salt, stir in the milk gradually, beat up the eggs, and add to the batter when quite smooth; allow this to stand in a cool place for two hours; melt the dripping in a casserole, pour in the batter, and bake in a hot oven for half an hour.

Serve with roast beef.