COTTAGE PUDDING with VANILLA SAUCE

COTTAGE PUDDING

4 level tablespoonfuls of butter,
2 eggs,
1 cup of sugar,
3/4 a cup of milk.

Two level teaspoonfuls of baking powder, one and three−quarter cups of
sifted flour or enough to make mixture stiff enough to drop from the spoon.
Bake in buttered gem pans in moderately hot oven twenty−three or
twenty−five minutes. If the cake springs back after pressing a finger on the
top, it shows that it is baked enough. To make a cocoa cottage pudding add
to the above rule six level tablespoonfuls of cocoa. Serve with a vanilla
sauce.

VANILLA SAUCE

2 level tablespoonfuls of butter,
1 cup of boiling water,
2 level tablespoonfuls of flour,
4 level tablespoonfuls of sugar,
Pinch of salt,
1 teaspoonful of vanilla.

Melt butter in saucepan, add flour and salt and mix until smooth; add
slowly the boiling water, stirring and beating well. Add sugar and milk.