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Baked Sponge Pudding

This is simply hot cake with sauce, and may be the regular sponge cake mixture, but the following is easier, cheaper, and answers equally as well. 1 pound of sugar. 10 eggs. 1/2 pound of butter melted 1/2 pint of tepid milk. 1 1/2 pounds of flour. 2 teaspoonfuls of baking powder. Beat the sugar and eggs in a kettle as if making sponge cake, but two or three minutes will do. Then add the other ingredients, the powder just before the flour; beat up well, bake in shallow baking pans greased and floured, with granulated sugar sifted over the top before putting in the oven. The cake rises considerably and should be only half an inch deep when put in the pans. It should be baked of a very light color, and have a handsome grazed appearance. Cut out in squares. Plenty of sauce is required. A suitable article to make on short notice, and may be varied by having raisins, etc., mixed in.

The next is cottage pudding. It is supposed that in pastoral days it was called love-in a-cottage pudding, because a very fashionable belle said she saw a love of a pudding in the cottage where she stayed till the shower was over. But as love in a cottage went out of fashion, and it came to be love in a grand hotel with a suite of rooms and all the modern conveniences the poor pudding lost half its title and remains as follows: