SAUCE.
Three large tablespoonfuls of pulverized sugar and 1 tablespoonful of butter were beaten together until smooth and creamy, 1 teaspoonful of lemon juice was added. The sauce, when quite cold, was served with the warm pudding.
AUNT SARAH'S COTTAGE PUDDING
Cream together 1 cup of sugar, 2 tablespoonfuls of butter, 1 egg, white beaten separately, and added last, 1 cup of sweet milk, pinch of salt, 2 cups of flour, sifted with 2 heaping teaspoonfuls of Royal baking powder, ½ cup of dried currants, well floured. Add stiffly beaten white of egg. Bake in a small oblong bread pan.
One cup of milk, ½ cup of water, 1 large teaspoonful of butter, a scant tablespoonful of flour moistened with a small quantity of water, before adding. Sweeten to taste, add ½ teaspoonful of grated nutmeg. Cook all together a few minutes, allow the mixture to partly cool, then stir in the yolk of one egg; stand on stove to heat, but not to cook. Serve hot over freshly baked, warm cottage pudding, cut in squares.