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Batter Puddings Baked

One quart of sifted flour, butter the size of an egg, one pint of milk, half a teaspoonful of salt, four eggs. Scald the milk and melt the butter in it. When partly cooled, stir in the yolks of the eggs well beaten, then the salt and flour. When quite cold, stir in lightly the whites of the eggs beaten to a stiff froth. Bake in saucers. Serve immediately with a sauce. Hard sauce or fruit sauce.