Page:The Boston cooking-school cook book (1910).djvu/461

 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,