Eggless Pudding
One cup of sweet milk, two cups of flour, one and one-half cups of sugar, butter the size of an egg, two teaspoons of baking powder. Beat until very light and bake in a quick oven in square tins, and serve with lemon sauce.
FOR RASPBERRY PUDDING—Use the same recipe but bake in jelly tins and spread with raspberries. Make a sauce of the juice. Set it on the stove and let it come to a boil, adding sugar and nutmeg.
