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.