Cottage Pudding.
- 1 cup of powdered sugar.
- 1 cup of sweet milk.
- 1 tablespoonful of butter.
- 2 eggs, beaten light, yolks and whites separately.
- Saltspoonful of salt.
- About 3 cups of Hecker’s prepared flour, enough for cake-batter.
Rub the butter well into the sugar; add beaten yolks; the milk, salt, then whipped whites and yolks alternately. Bake in a buttered mould. When you can bring out the testing-straw clean from the middle of the loaf, turn it out upon a dish. Cut in slices while hot, as it is wanted.
One who has never tried it can hardly believe that the result of a receipt which may be tried fearlessly by a novice in cookery, could be the really elegant pudding just described.
It is also as economical as toothsome.
Sauce for Cottage Pudding.
- 2 cups of powdered sugar.
- 2 tablespoonfuls of butter.
- 1 cup of boiling water.
- 1 glass sherry wine.
- Nutmeg or cinnamon to taste.
Rub the butter into the sugar; add hot water gradually; then spice and wine. Cover tightly to keep in the strength of the wine, and set for twenty minutes in a saucepan of boiling water. Stir up and send to table.
First Week. Thursday.