Baked Cottage Pudding

Ingredients

• One pint of flour
• 1 cup milk
• 2 teaspoons baking powder
• 1 small cup sugar
• 1 tablespoon butter

Method

1. 1

   Bake for half an hour.

2. 2

   Serve with hot sauce.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 24. The excerpt below is the record exactly as published.

teaspoons baking powder, %4 cup of milk, 1 level tablespoon sugar, 1 cup of water. Sift the dry ingredients together twice; add all the liquid at once; stir until thoroughly mixed; then © bake at once on a hot, well oiled, griddle. “Mrs. Frank Harrison, Pembroke, Ontario. FAR AHEAD OF OTHERS—EASY TO RUN AND CLEAN Mr. ——_—_, South_Gut,Off St. Annes,-N.S. s0ys Hal have treed tives or four different Cream Separators and have no hesitation in stating that the Magnet is far ahead of any we tried. It runs easily, skims perfectly, and ee is easily cleaned. 30 Spat ~ CORNMEAL GRIDDLE CAKES, Use 1 cup sweet milk or cold water, 1 egg, 2 cups yellow cornmeal, % cup flour, 1 tablespoon of salt, 5 level teaspoons baking powder.—Mrs. James Gamey, Forget, Sask. Puddings and Sauces Puddings may be prepared in different ways, but are mostly made by boiling, steaming or baking. When boiling a pudding after the boiling point is reached, the boiling must be continued until the pudding is done; boiling water ony must be used if the water is to be replenished. Cold water is absorbed, making a heavy wet pudding. A steamed pudding need not be set to cook in boiling water, but should be kept at a uniform heat all the time, don’t lift lid and let cold air in for at least half an hour. Baked custards, or puddings in which eggs are used, should be set into the oven in a pan of boiling water, on many folds of paper, the water should not boil during the cooking. Such dishes are cooked when they feel firm in the centre. Always use linen or cheesecloth for puddings, never use soap in washing it, use pure water and trace of washing soda, : Time Table. Custard—30 to 45 minutes. Batter pudding—3:5 to 45 minutes, Indian pudding—2 to 3 hours. Rice pudding—1 hour. Custard in cups—15 to 25 minutes. Bread pudding—1 hour. Plum pudding—2 to 8 hours. Tapioca pudding—l1 hour, APPLE PUDDING. Stew apples with a half a cup of butter, 1 cup sugar, 14% cups flour, 1 teaspoon of baking powder. Bake in pie plates. Serve with cream.—May Duncan, Calgary, Alta. BAKED APPLES. Pare and core sweet apples, leave whole. Fill cavity in apples with dates and 1 teaspoon of sugar. Bake and serve with whipped cream.—Mrs. Wm, Shaw, Harrow, Ontario. ROLLED APPLE DUMPLINGS. Peel and chop fine tart apples, make a crust of one cup of rich buttermilk, one teaspoon of soda, and flour enough to roll. Roll half-inch thick, spread with apple, sprinkle with sugar and cinnamon, cut into strips two inches wide, roll up like jelly cake, Set the rolls in a dripping pan, putting one teaspoon of butter on each, Put in a. moderate oven and baste well into juice——Mrs. Tom Anderson, Carievale, Sask. BANANA CREAM. Peel the fruit and rub it through a coarse sieve,. add as much cream as you have fruit and pinch of salt. To one pint of this mixture, add 2 ounces of powdered sugar. Beat this until it is light and frothy, and put in glasses. Sprinkle blanched and powdered almonds over the top, and in the centre of each plate a candied cherry. Serve cold.—Mrs..~ Isaac Sanderson, Beaver Brook, N. S. BANANA CUSTARD. Boil 1 pint of milk, 1 cup of sugar, 3 tablespoons of cornstarch, boil till it thickens, let cool and flavor with vanilla, pour over sliced bananas and serve with whipped cream.—Mrs. K. M. Jorgenson, Theodore, Sask. BELVIEN PUDDING. One cup of molasses, %4 cup butter, 1 cup of buttermilk, 2 cups flour, 1 teaspoon of salt, 1 teaspoon of cinnamon, 1 tea- spoon of cloves. Steam three hours.—Mrs. C, Angus, Oshawa, Ontario, WELL PLEASED, NOT ONE CENT FOR REPAIRS H. W. Waldon, Sawyerville, Que., says:—I am well pleased with my | Magnet. It has not cost me one cent for repairs. 31 1 cup of chopped suet, 1 cup sugar, 1 cup raisins, 1 cup currants, 2 cups flour, some lemon peel, 1 teaspoon baking soda, spice to suit taste. Steam good for three hours, serve with sauce. This is good.—Mrs. Connoil Arkona, Ontario, Mail Route Thedford, R. R. No, 4. a CARROT PUDDING NEW. One cup of grated carrots, 1 cup sugar, 1 cup ot currants, 1 cup chopped suet, 1 cup of grated. potatoes, 1 cup raisins, — o 2 cups flour, 1 teaspoon of soda. Boil 3 hours.—Mrs. Alex. Hergott, Proton — Station, Ont. CHOCOLATE BLANC MANGE. Three tablespoons of cornstarch, 2 cups — of milk, % cup of hot water, 4 tablespoons of grated chocolate, 1 egg. Scald — the milk, dissolve the chocolate in 14 cup water, add cornstarch, moistea with the remainder of the water, then pour in the scalded milk, stirring all the | time, and cook for five minutes, beat the egg, add it and stir for a few BE. seconds, pour into the wet moulds and when firm turn out.—Miss Dorothea — See Smith, Craigbank, P. H. I. = CHOCOLATE BUR DING: Put over the fire, 1 quart of milk, and when | en and flavor to bie, Serve cold with whipped cream.—Mrs. ‘Isaac San- * a derson, Beaver Brook, N.S. BAKED COTTAGE PUDDING. One pint of flour, 1 cup milk, 2 tea- — ‘a spoons baking powder, 1 small cup sugar, 1 tablespoon butter

Cook this with the app: pantry check, scaling, and the assistant.