[COTTAGE PUDDING]
- 4 level tablespoonfuls of butter,
- 2 eggs,
- 1 cup of sugar,
- ¾ a cup of milk.
Two level teaspoonfuls of baking powder, one and three-quarter cups of sifted flour or enough to make mixture stiff enough to drop from the spoon. Bake in buttered gem pans in moderately hot oven twenty-three or twenty-five minutes. If the cake springs back after pressing a finger on the top, it shows that it is baked enough. To make a cocoa cottage pudding add to the above rule six level tablespoonfuls of cocoa. Serve with a [vanilla sauce].
[VANILLA SAUCE]
- 2 level tablespoonfuls of butter,
- 1 cup of boiling water,
- 2 level tablespoonfuls of flour,
- 4 level tablespoonfuls of sugar,
- Pinch of salt,
- 1 teaspoonful of vanilla.
Melt butter in saucepan, add flour and salt and mix until smooth; add slowly the boiling water, stirring and beating well. Add sugar and milk.
[COCOANUT SOUFFLÉ]
- 1 cup of milk,
- 1 pinch of salt,
- 3 level tablespoonfuls of flour, softened in a little cold milk.
- 2 level tablespoonfuls of butter,
- 4 level tablespoonfuls of sugar,
- Yolks of 4 eggs,
- 1 teaspoonful of vanilla,
- 1 cup of shredded cocoanut,
- Whites of 4 eggs.
Heat milk, add salt and flour and cook ten minutes after it has thickened. Mix together, butter, sugar and yolks of eggs. Pour hot mixture over, stirring well and set aside to cool. Add vanilla and cocoanut. Lastly fold in the stiffly beaten whites of the eggs. Bake in buttered pan, in moderate oven until firm. Serve hot with [Chocolate Sauce].