Cottage Pudding

Ingredients

• y^ cup shortening
• 2 cups flour
• % cup sugar
• X teaspoon salt
• 1 egg
• 2 teaspoons baking powder
• 1 cup milk
• few gratings of nutmeg

Method

1. 1

   Cream butter and sugar and beat until light and frothy.

2. 2

   Sift flour, salt, baking powder, and spice together and add alternately with milk to first mixture, beating after each addition.

3. 3

   Bake in greased, round pudding dish about 35 minutes in moderate oven (350° F.).

4. 4

   Bring hot to the table and cut like cake.

5. 5

   Serve with any sweet sauce.

Nutrition per serving

As published

This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 114. The excerpt below is the record exactly as published.

1 EGG YOLKS, BEATEN TILL THICK 1 EGG WHITES, BEATEN TILL STIFF Pour hot milk over bread crumbs and let stand until well sof- tened. Beat until creamy, add apples, sugar, beaten yolks, brandy and spices, folding in beaten whites last. Bake about 30 minutes in moderately hot oven (375° F.) until pudding is set and delicately browned. May be eaten with most any sweet sauce. 202 MOST-FOR-YOUR-MONEY COOK BOOK COTTAGE PUDDING y^ CUP SHORTENING 2 CUPS FLOUR % CUP SUGAR X TEASPOON SALT I EGG 2 TEASPOONS BAKING POWDER I CUP MILK FEW GRATINGS OF NUTMEG Cream butter and sugar and beat until light and frothy. Sift flour, salt, baking powder and spice together and add alternately with milk to first mixture, beating after each addition. Bake in greased, round pudding dish about 35 minutes in moderate oven (350° F.). Bring hot to the table and cut like cake. Serve with any sweet sauce. The following is a simple but tasty one: dissolve i cup of sugar in 2 cups boiling water, stir in 2 tablespoons cornstarch, which has first been mixed with a little cold water until smooth. Cook 5 minutes, stirring constantly, remove from heat and stir in butter. Flavor to taste with vanilla or any desired spice and i tablespoon lemon juice or a little less of vinegar. The same sauce with any flavor variation you like will make a company dish of this pudding: cream Yi cup of butter with 2 cups of sugar; stir 2 scant tablespoons cornstarch, first mixed with a little cold water, into i>^ cups boiling water and cook while con- stantly stirring until thickened. Turn into a bowl, add juice of i lemon, half of grated rind and creamed mixture. Beat at least 3 minutes and return to saucepan. Reheat not quite to boiling point, add ]4. cup wine and serve. BAKED CUSTARD 4 EGGS I TEASPOON VANILLA, OR OTHER yi CUP SUGAR FLAVOR yi TEASPOON SALT I QUART SCALDED MILK Beat eggs slightly, add sugar, salt, and flavoring and gradually stir in scalded milk. Pour into buttered cups or i large mold. Set in pan of hot water and bake in moderate oven (350° F.) 30 to 40 minutes if in cup molds; 20 to 30 minutes longer if in large mold. Insert a silver-plated knife in center of custard; when done the knife will come out clean. Cinnamon, a few gratings of nutmeg, or coconut may be sprinkled over custard when ready for oven. Many variations of the custard may be made by placing a layer of cooked SWEETS 203 and sweetened fruit in bottom of buttered mold before pouring in custard and baking. Apples, pitted peaches, prunes, apricots, or pears, with a little chopped ginger, are all excellent for the purpose. Canton ginger is best and can be bought in any Chinatown for a fair price. It comes in beautiful peasant pottery jars that are useful vases for years after the ginger's gone. SNOWY PLUM PUDDING l}i POUNDS FLOUR I CUP SWEET CREAM I POUND SEEDED RAISINS }4 CUP MILK

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