Cottage Pudding
1/4 cup butter
2/3 cup sugar
1 egg
1 cup milk
2-1/4 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
Cream the butter, add sugar gradually, and egg well beaten; mix and sift flour, baking powder, and salt; add alternately with milk to first mixture; turn into buttered cake-pan; bake thirty-five minutes. Serve with Vanilla or Hard Sauce.
Strawberry Cottage Pudding
1/3 cup butter
1 cup sugar
1 egg
1/2 cup milk
1-3/4 cups flour
3 teaspoons baking powder
Mix same as Cottage Pudding, and bake twenty-five minutes in shallow pan; cut in squares and serve with strawberries (sprinkled with sugar and slightly mashed) and Cream Sauce I. Sliced peaches may be used in place of strawberries.
Orange Puffs
1/3 cup butter
1 cup sugar
2 eggs
1/2 cup milk
1-3/4 cups flour
3 teaspoons baking powder
Mix same as Cottage Pudding, and bake in buttered individual tins. Serve with Orange Sauce.
Chocolate Pudding
1/4 cup butter
1 cup sugar
Yolks 2 eggs
1/2 cup milk
1-3/8 cups flour
3 teaspoons baking powder
Whites 2 eggs
1-1/3 squares Baker's chocolate
1/8 teaspoon salt
1/4 teaspoon vanilla
Cream the butter, and add one-half the sugar gradually. Beat yolks of eggs until thick and lemon-colored, and add, gradually, remaining sugar. Combine mixtures, and add milk alternately with flour mixed and sifted with baking powder and salt; then add whites of eggs beaten until stiff, melted chocolate, and vanilla. Bake in an angel-cake pan,
