Common Sense in the Household: A Manual of Practical Housewifery

by Marion Harland

Cup Puddings.

• 4 eggs.
• The weight of the eggs in sugar and in flour.
• Half their weight in butter.
• 2 tablespoonfuls milk.
• ¼ teaspoonful soda, dissolved in hot water.

Rub the sugar and butter together; beat the yolks light, and add then the milk and soda; lastly the flour and beaten whites alternately. Fill six small cups, well buttered, and bake twenty minutes, or until a nice brown. Eat warm.