CUP PUDDING
From MRS. MARIE J. GASTON, of South Dakota, Alternate Lady Manager.
One-half cup of sugar, one cup flour, one-half cup cold water, one egg, one tablespoonful of butter, two level teaspoonfuls baking powder, a pinch of salt. Grease cups and put in the bottom of the cups a little fruit, such as dried currants, cherries, etc., or a little preserves; pour in the batter, filling the cups a little more than half full; set them in a steamer and steam forty minutes. This will make five cups. Served with the following sauce:
Pudding Sauce—Six tablespoonfuls pulverized sugar, two tablespoons of butter, one egg; beat altogether with an egg beater; flavor with vanilla. When ready to serve, add one cup of boiling water.