Mrs. Fryer's Loose Leaf Cook Book

The loose-leaf cookbook, c.1917 — built to be taken apart, from the principles of cookery through fireless cooking and school lunches.

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Cottage Pudding (Cup sugar cup butter egg cup)

1 cup sugar 1/4 cup butter 1 egg 1 cup milk 2 cups flour 3 teaspoons baking powder Take the sugar, butter and egg and beat well together; add the milk and the baking powder well sifted in the flour. Bake in shallow pan between two moderately hot radiators for twenty minutes.

Serve with sauce.

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