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The Boston Cooking School Cookbook
By Fannie Merritt Farmer (1896)

Miss C. J. Wills.


    • 1 cup milk.
    • 1 cup flour.
    • 2 eggs.
    • 1/4 teaspoon salt.


Mix salt and flour, and add milk gradually to form a smooth paste; then add eggs beaten until very light.

Cover bottom of hot pan with some of beef fat tried out from roast, pour mixture in pan one-half inch deep.

Bake twenty minutes in hot oven, basting after well risen, with some of the fat from pan in which meat is roasting.

Cut in squares for serving.

Bake, if preferred, in greased, hissing hot iron gem pans.


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