Sift the flour, sugar and baking-powder together twice. Rub in the butter. Add sufficient milk to make a dough (about three-quarters of a cup), mixing lightly with a knife. Put on a floured board and roll out lightly. Divide in two. Bake in two well-buttered round tins (about eight inches in diameter) in a hot oven for twelve minutes. When baked, split open and spread with plenty of butter and a thick layer of crushed and well-sweetened strawberries. Serve at once very hot.

The strawberries should be prepared about half an hour before they are needed.

Sauces

PAGE
[Banana Sauce][80]
[Chocolate Sauce][80]
[Custard Sauce][81]
[Foam Sauce][81]
[Fruit Sauce][82]
[Golden Sauce][82]
[Golden Syrup or Molasses Sauce][83]
[Hard Sauce][83]
[Hard Sauce with Fruit][84]
[Jelly Sauce][84]
[Lemon Sauce][85]
[Melted Butter][85]
[Sabaillon][86]
[Whipped Cream Sauce][86]
[Wine Sauce—I.][87]
[ ” ” II.][87]

General Directions

All hot pudding sauces should be served as soon as made.

Butter may be creamed in a warmed basin but should on no account be melted.

Sauces made with yolks of eggs are best made in a bain marie; i.e. a saucepan placed in a larger pan containing hot water.

Banana Sauce

1 cup water
4 table-spoons powdered sugar
4 bananas
1 dessert-spoon maraschino or
1 wine-glass of wine