The Boston cooking-school cook book

by Fannie Merritt Farmer

Cottage Pudding

¼ cup butter

⅔ cup sugar

1 egg

1 cup milk

2¼ cups flour

4 teaspoons baking powder

½ 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.