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THE CODVILLE COMPANY, LIMITED

COTTAGE PUDDING.

4+ cup butter 1 cup milk

24 cup sugar 4 teaspoons Gold Standard
1 egg Baking Powder

% teaspoon salt 2+ cups flour

Cream the butter, add sugar gradually, and egg well beaten;
mix and sift flour, baking powder and salt; add alternately with
milk to first mixture; turn into buttered cake pan; bake thirty-five
minutes. Serve with vanilla or hard sauce.

SPANISH SOUFFLE.

$+ cup butter 4 teaspoon Gold Standard Vanilla
4 cup stale bread crumbs 2 tablespoons sugar
l cup milk 3 eggs

Melt butter, add crumbs, cook until slightly browned, stirring -
often; add milk and sugar, cook twenty minutes in double boiler ;
remove from fire, add unbeaten yolks of eggs, then cut and fold
in whites of eggs beaten stiff and flavor. Bake in a slow oven
until firm, which may be determined by pressing with finger.
Serve with sauce.

LEMON PUDDING.

Two lemons, rind and juice, one cup suet, one cup sugar, one
cup bread crumbs, one cup flour, two eggs, one-half cup sweet
milk, two teaspoons Gold Standard Baking Powder. Steam for
one and a quarter hours.

Sauce: One cup sugar, one-half cup butter, yolks of two eggs,
one and one-half teaspoons cornstarch. Add boiling water until
smooth and creamy.

GINGER PUDDING.

Y% cup butter 34 teaspoons Gold Standard
4 cup sugar Baking Powder

1 egg $ teaspoon salt

24 cups flour 2 teaspoons Gold Standard
1 cup milk Ground Ginger

Cream the butter, add sugar gradually, and egg well beaten;
mix and sift dry ingredients; add alternately with milk to first
mixture. Turn into buttered mould, cover and steam two hours;
serve with Vanilla Sauce.

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