the gelatine in a little cold water and pour the boiling mixture over
it. Stir until dissolved, then add sugar and vanilla. Pour into a mould
and set aside to harden, serve with cream and powdered sugar or
sweetened whipped cream.


COTTAGE PUDDING

4 level tablespoonfuls of butter,
2 eggs,
1 cup of sugar,
3/4 a cup of milk.

Two level teaspoonfuls of baking powder, one and three-quarter cups of
sifted flour or enough to make mixture stiff enough to drop from the
spoon. Bake in buttered gem pans in moderately hot oven twenty-three or
twenty-five minutes. If the cake springs back after pressing a finger on
the top, it shows that it is baked enough. To make a cocoa cottage
pudding add to the above rule six level tablespoonfuls of cocoa. Serve
with a vanilla sauce.


VANILLA SAUCE

2 level tablespoonfuls of butter,
1 cup of boiling water,
2 level tablespoonfuls of flour,
4 level tablespoonfuls of sugar,
Pinch of salt,
1 teaspoonful of vanilla.