A Light Baked Batter Pudding

Method

With three heaped tablespoonsful or about six ounces of flour mix a small saltspoonful of salt, and add very gradually to it three fresh eggs which have been cleared in the usual way or strained, and whisked to a light froth. Beat up the batter well, then stir to it by degrees a pint of new milk, pour it into a buttered dish, set it immediately into a rather brisk oven, and bake it three-quarters of an hour. If properly managed, it will be extremely light and delicate, and the surface will be crisp. When good milk cannot be had for it, another egg, or the yolk of one at least, should be added. Send preserved or stewed fruit to table with it. The same mixture may be baked in buttered cups from twenty to thirty minutes, turned out, and served with sugar sifted thickly over.

In some counties an ounce or two of very finely minced suet is usually mixed with baked batter puddings, which are enriched, but not improved, we think, by the addition; but that is entirely a matter of taste

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