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Oyster Plant Pudding

2 eggs

1 tablespoon butter

4 cups oyster plant, grated or 1 tablespoon flour chopped very fine

½ cup milk

Season to taste

Beat the eggs thoroughly; add the oyster plant, melted butter and seasoning. Stir the flour in two tablespoons of milk until perfectly smooth, then add to the other mixture; blend thoroughly.

Pour into a buttered baking dish and bake in a slow oven for one hour.

Other vegetables, such as carrots, parsnips and sweet potatoes, may be used in place of oyster plant.