Show TO SERVE WITH ROAST BEEF New England Yorkshire Pudding a Palatable Accessory I often wished to have on my table the famous pudding which accompanies accom-panies tho roast beef of Old England Eng-land but In my modern American kitchen I had no way of suspending a roast over tho battor while cooking I Besides my taste ran to light fluffy things made with baking powder and my one attempt at using the old English Eng-lish recipe for Yorkshire pudding turned out a heavy soggy affair One day I used a little Ingenuity with my recipe and since then the pudding has been a welcome addition to a roast beef course in my home 1 take a pint of sweet milk a pinch of salt three beaten eggs a teaspoonful of baking powder and enough flour to I make a batter of the consistency of pancake batter I pour about one fourth of a cupful of hot gravy from the roast Into a hot dripping pan put the batter In letting the fat gravy spread to the sides of the pan and then I scatter more gravy over the batter In little puddles and bake It 20 minutes in a hot oven Cut into squares with a heated knife and served serv-ed with the roast beef as hot as possible possi-ble It is very palatable Housekeeper |