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FLUFFY COTTAGE PUDDING
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Source: Kate Smith
2 cups | sifted Swans Down Cake Flour |
2 teaspoons | Calumet Baking Powder |
1/2 teaspoon | salt |
3 tablespoons | butter or other shortening |
1 cup | sugar |
1 cup | milk |
1/2 teaspoon | vanilla |
Sift flour once, measure, add baking powder and salt, and sift again. Cream 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 greased pan, 8x8x2 inches, in moderate oven (350° F.) 50 to 60 minutes, or until done. Serve hot with Apricot Cream Topping
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