Homestead Pudding

HOMESTEAD PUDDING Cream ¼ cup butter with ½ cup sugar. Add one beaten egg. Sift 1 cup flour with 2 tsp. baking powder and pinch of salt. Add mixture alternately with ½ cup milk. Add 1 tsp. vanilla. Bake in greased and floured muffin pan for 15-25 minutes @ 375o. Serve hot with the following cold sauce. Cold Sauce (cut recipe in half unless doubled above) Beat two eggs very lightly. Add 1 cup sugar and beat well. Stir in 1 cup of whipped cream. Flavor to taste (about 1 T.) of bourbon whiskey. Be sure cakes are hot and sauce is cold. Batter will keep in refrigerator for 3 days if covered. Sauce won’t keep after 2nd day.