The Boston cooking-school cook book

by Fannie Merritt Farmer

Strawberry Cottage Pudding

⅓ cup butter

1 cup sugar

1 egg

½ cup milk

1¾ 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.