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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

SHORTCAKES AND PUDDINGS

COTTAGE PUDDINGS (3 recipes)

Cottage Pudding #1

Take 1 egg, 1 cup of sugar, 1/2 cup of milk and cream, butter the size of a walnut, 2 teaspoonfuls of baking powder, and flour enough to stiffen. Bake in a loaf. Serve with the following sauce: Take 1 1/2 tin cups of water, 1/2 cup of sugar; let boil, add a small lump of butter, 1 tablespoonful of cornstarch; flavor to taste.

Sister Anna Showalter, Lattasburg, Ohio.
 

Cottage Pudding #2

Take 2 eggs, 1 cup of sugar, 1/2 cup of butter or lard, 1 cup of sour cream, 2 1/2 cups of flour, 1 teaspoonful of soda, 1 teaspoonful of cream of tartar. Mix thoroughly; bake in a long pan 20 minutes. Serve with cream or lemon sauce.

Sister Alice Garman, Lancaster, Pa.
 

Cottage Pudding #3

Take 3 cups of flour, 1/2 cup of lard, 1 cup of sugar, 1 cup of buttermilk, 1 teaspoonful of soda. Stir well, pour into a pan and bake. Serve warm with sweet milk.

Sister Sarah A. Sell, Newry, Pa.