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Cottage Pudding, No. 2, With Sauce for Same. —Sifted flour (flour should always be sifted), 1 pt.; white of 3 eggs, beaten to a stiff froth; butter, 3 table-spoonfuls; sugar, 1 cup; sweet milk, 1 cup; baking powder, 3 teaspoonfuls. Mix, and sprinkle granulated sugar over the top.
Sauce for the Same, —Sweet milk, 1 pt; sugar, )1/2 cup; yolks of 2 eggs, beating and stirring well while being boiled together; flavor with lemon. Of course, any other flavor can be used.
Cottage Pudding, Quickly Made, No. 3, With Sauce for Same. —Sugar, raisins and sour cream, each l cup; flour, 2 cups; soda, 1 teaspoonful; 2 eggs; 1/2 grated nutmeg; bake in long cake tin.
Sauce for Same. —Sugar, 1 cup; butter, 1/2 cup; flour, 4 heaping table-spoonfuls; rub all well together, and grate in the other half of the nutmeg and pour on boiling water, 3 pints; let it boil up once, and it is ready for use. Use freely, as there is plenty of it; and light cottage puddings take up sauce as freely as a toper does whiskey—all he can get. I can take the sauce freely, but beg to be excused on the whiskey, although I do not object to a little spirits in pudding sauce. Sugar makes it palatable, if but little is used.
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