Recipe - Fluffy Cottage Pudding

2 cup Cake Flour; sifted
2 teaspoon Baking Powder
One half teaspoon Salt
3 tablespoon Butter; or shortening
1 cup Sugar
1 cup Milk
One half teaspoon Vanilla

Sift flour once, measure, add baking powder and salt, and sift again. Cream
the butter, add sugar gradually and cream together well. Add flour,
alternately with milk a small amount at a time, beating after each addition
until smooth. Add vanilla. Bake in a greased pan, 8X8X2", in moderate oven
(350 deg. F.), 50 to 60 minutes, or until done. Serve with Apricot Cream
topping. Kate Smith Collection 1940 Published by General Foods Corp.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini