Baking is a more economical mode of cooking than roasting, especially in small families where economical stoves or ranges with side ovens are used. In baking there is less loss of weight than in roasting as the joint is less dried. Care should be taken that the floor of the oven is not too much heated or the fat may be burnt, which causes a bad flavour. A great advantage in baking is that it requires less attention than roasting, and that potatoes, or a better or Yorkshire pudding, can be cooked under the meat. This latter may be made by taking four tablespoonfuls of flour, and rubbing them into a smooth batter with a pint of milk, which has previously had a well-beaten egg mixed with it. If eggs are abundant two or three may be employed with advantage, the quantity of flour being lessened. The milk and egg must be added gradually, the batter being rubbed until uniformly smooth after each addition.