4 level tablespoonfuls of butter,
1 cup of sugar,
¾ 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.
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.