To make Yorkshire Pudding:
This nice dish is usually baked under meat, and is thus made. Beat 4 large spoonful of flour, 2 eggs, and a little salt for fifteen minutes, put to them 3 pints of milk, and mix them well together: then butter a dripping-pan, and set it under beef, mutton, or veal, while roasting. When it is brown, cut it into square pieces, and turn it over, and, when the under side is browned also, send it to the table on a dish.
If you live in Sylva, a festive Mason jar of corn likker goes well with Yorkshire pudding (if you live in Sylva you KNOW where to get the corn squeezins’ even if Popcorn is out of the business).
Actually, if you have the white lightning, that good ole mountain dew, you can leave off the Yorkshire pudding because you won’t remember what you ate anyway.
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