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Cottage Pudding

4 level tablespoonfuls of butter, 1 cup of sugar, 2 eggs, 3/4 a cup of milk. Two level teaspoonfuls of baking powder, one and three-quarters 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 Baker's Breakfast Cocoa. Serve with a vanilla sauce.