Batter Pudding ( No. 2. )
1 quart milk.
10 tablespoonfuls flour.
7 eggs.
1 teaspoonful salt.
½ teaspoonful soda, dissolved in hot water.
1 teaspoonful cream-tartar, sifted into the flour.
Wet the flour gradually with the milk to a very smooth paste; next add the beaten yolks, then the salt and soda, lastly the whites, whipped to a stiff froth. Bake in a buttered dish for an hour, and serve at once. Eat hot, with sauce.
If you boil it, leave plenty of room to swell in the bag, and boil two hours.