YORKSHIRE PUDDING Popovers cooked with drippings from roast beef.

1/2 cup flour
1/2 teaspoon salt
1/2 cup milk
1/4 cup cold water
2 eggs, lightly beaten
1 tablespoon roast beef drippings

Mix flour and salt in a small bowl. Add milk gradually whisking until smooth. Add water and eggs and whisk until foamy. Cover loosely and let stand for 30 minutes. Preheat oven to 500 degrees F.

Pour 1/2 teaspoon drippings into each of the muffin tins, and heat in the oven 1-2 minutes. Beat batter until foamy again and spoon 3 tablespoons batter into each cup. Bake 8 minutes without opening the oven door. Serve with roast beef and gravy.

ROAST HAM WITH ONION STUFFING Makes 8 to 10 servings. A savory roast ham.

4 pound pork boneless leg (fresh ham) salt
3 cups water
6 medium onions, chopped 2 cups soft bread cubes
1 egg beaten
2 tablespoons margarine or butter
1 tablespoon dried sage leaves, crushed
1 teaspoon salt 1/4 teaspoon pepper

Spread pork flat and sprinkle lightly with salt. Heat water to boiling. Add onions, Cook 5 minutes. Drain. Mix together onions and remaining ingredients. Spread half of onion mixture on pork and roll up. Fasten with metal skewers. Place pork, fat side down, on rack in shallow roasting pan. Spoon any remaining stuffing over top of thickest part of pork and does not rest on the stuffing. Roast, uncovered, at 325F until thermometer registers 170F, 3 to 3 1/2 hours.

STEAK AND KIDNEY PIE Makes 6 servings A perennial pub favorite.

Filling:
1 pound beef bones round steak
1 beef kidney (about 3/4 pound)
1/3 cup plus 2 tablespoons flour
1/4 cup oil
1 1/4 cups water
2 medium onions, chopped
4 oz fresh mushrooms, sliced
1 1/2 teaspoons salt
1 teaspoon Worcestershire sauce
1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper

Pastry Topping:
1/3 cup plus 1 tablespoon shortening
1 cup flour
1/2 teaspoon salt
2 to 3 tablespoons cold water

To prepare Filling, cut beef into 3/4" cubes. Remove membrane from kidney. Cut kidney into hal­ves. Remove white veins and fat with kitchen scissors. Cut kidney into 3/4" cubes. Coat beef and kidney with 1/3 cup flour. Heat oil in 10" skillet over medium heat until hot. Cook meat in hot oil until brown on all sides. Add 1 cup water, onions, mushroom, salt, Worcester­shire sauce, thyme and pepper. Heat to boiling. Reduce heat. Cover and simmer 1 hour. Heat oven to 400F.

Meanwhile, to prepare Pastry, cut shortening into flour and salt until particles are size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans sides of bowl (1 to 2 teaspoons water can be added if necessary). Gather pastry into a ball and shape into flattened round on lightly floured cloth-covered board. Roll out to fit top of casserole. Cut 1" slits in pastry. Bake on ungreased baking sheet until crush is golden brown, 25 to 30 minutes.

Mix together 1/4 cup cold water and 2 tablespoons flour. Stir into meat mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Pour mixture into ungreased 1 1/2 quart casserole. Place baked crust on meat mixture in cas­serole.