COTTAGE PUDDING

4 level tablespoonfuls of butter, 2 eggs, 1 cup of sugar, 3/4 a cup of milk.

Two level teaspoonfuls of baking powder, one and three-quarter cups of sifted flour or enough to make mixture stiff enough to drop from the spoon.  Bake in buttered gem pans in moderately hot oven twenty-three or twenty-five minutes.  If the cake springs back after pressing a finger on the top, it shows that it is baked enough.  To make a cocoa cottage pudding add to the above rule six level tablespoonfuls of cocoa.  Serve with a vanilla sauce.

VANILLA SAUCE

2 level tablespoonfuls of butter, 1 cup of boiling water, 2 level tablespoonfuls of flour, 4 level tablespoonfuls of sugar, Pinch of salt, 1 teaspoonful of vanilla.

Melt butter in saucepan, add flour and salt and mix until smooth; add slowly the boiling water, stirring and beating well.  Add sugar and milk.

COCOANUT SOUFFLE

1 cup of milk, 1 pinch of salt, 3 level tablespoonfuls of flour, softened in a little cold milk. 2 level tablespoonfuls of butter, 4 level tablespoonfuls of sugar, Yolks of 4 eggs, 1 teaspoonful of vanilla, 1 cup of shredded cocoanut, Whites of 4 eggs.

Heat milk, add salt and flour and cook ten minutes after it has thickened.  Mix together, butter, sugar and yolks of eggs.  Pour hot mixture over, stirring well and set aside to cool.  Add vanilla and cocoanut.  Lastly fold in the stiffly beaten whites of the eggs.  Bake in buttered pan, in moderate oven until firm.  Serve hot with Chocolate Sauce.

CHOCOLATE SAUCE

2 level tablespoonfuls of butter, 1 level tablespoonful of flour, Pinch of salt, 1 cup of boiling water, 1 square of Baker’s Chocolate, 4 level tablespoonfuls of sugar, 1 teaspoonful of vanilla.

Melt butter in saucepan, add dry flour and salt and mix until smooth, then add slowly the hot water, beating well.  Add the square of chocolate and sugar and stir until melted.  Add vanilla, just before serving.

COCOA BISCUIT

2 cups or 1 pint of sifted flour, 3 level teaspoonfuls of baking powder, 1/2 a teaspoonful of salt, 2 level tablespoonfuls of sugar, 4 level tablespoonfuls of Baker’s Cocoa, 2 level tablespoonfuls of butter or lard, 2/3 a cup of milk or enough to make a firm but not a stiff dough.

Sift all the dry ingredients together, rub in the butter with the tips of the fingers.  Stir in the required amount of milk.  Turn out on slightly floured board, roll or pat out the desired thickness, place close together in pan and bake in very hot oven ten or fifteen minutes.

COCOA FUDGE