Cottage Pudding Fluffy, delicious, easy to make. 1 ¼ cups GOLD MEDAL Flour 2 tsp. baking powder ½ tsp. salt ¼ cup soft shortening ¼ cup sugar 1 egg ¾ cup milk 1 tsp. vanilla Heat oven to 350° (mod.). Grease and flour a square pan, 9x9x1¾". Measure flour by dip-level-pour method or by sifting (see p. 6). Stir flour, baking powder, salt in bowl. Add remaining ingredients; beat until smooth. Pour into pan. Bake 25 to 30 min. Serve warm cut in 3'' squares with hot Vanilla, Lemon or Nutmeg Sauce (below). 9 servings. Vanilla, Lemon or Nutmeg Sauce 1 cup sugar 2 tbsp. cornstarch 2 cups water ¼ cup butter 2 tsp. vanilla or 2 tbsp. lemon juice with 2 tbsp. grated lemon rind or 2 tsp. nutmeg Mix sugar and cornstarch in saucepan. Gradually stir in water. Boil 1 min., stirring constantly. Stir in butter and flavoring. Makes 2 cups. Cherry Carnival Rich, luscious cherry favorite. Make Cottage Pudding (above)—except increase sugar to 1 cup, omit vanilla. Blend in 2 cups cut-up well drained pitted sour cherries (1 lb. 4-oz. can, save juice) and ½ cup chopped nuts. Bake 30 to 40 min. Serve hot with Hot Clear Red Sauce (below). Clear Red Sauce ½ cup sugar 2 tbsp. cornstarch 1 cup water ¾ cup juice from cherries or raspberries ¼ tsp. almond flavoring few drops red food coloring, if desired Mix sugar and cornstarch in saucepan. Gradually stir in water and juice. Boil 1 min., stirring constantly. Stir in flavoring and food coloring. Makes 2 cups. Iowa Date Pudding Virginia Van Nostrand of St. Joseph, Michigan, formerly of our staff, finds this soft, rich combination of dates and nuts a dessert to be served often. 3 eggs 1 cup sugar ½ cup GOLD MEDAL Flour 1 tsp. baking powder ½ tsp. salt 2½ cups chopped dates (1 lb.) 1 cup broken nuts Heat oven to 350° (mod.). Grease a square pan, 9x9x1¾". Measure flour by dip-level-pour method or by sifting (see p. 6). Blend flour, baking powder, salt; stir in. Mix in dates and nuts. Pour into pan. Bake 30 min. Serve warm with whipped cream. 9 to 12 servings. Apple Crisp (Apple Crumble) Mrs. Herbert A. Berg, St. Paul, Minnesota, substitutes 1 cup graham cracker crumbs for the flour and oatmeal in this recipe. 4 cups sliced, pared, cored baking apples (about 6 medium) ½ to ¼ cup brown sugar (packed) ½ cup GOLD MEDAL Flour ½ cup rolled oats ¼ tsp. cinnamon ¼ tsp. nutmeg ¼ cup soft butter Heat oven to 375° (quick mod.). Place sliced apples in greased square pan, 8x8x2'' or a baking dish, 10x6x1½" or 1½-qt. baking dish. Blend remaining ingredients until mixture is crumbly. Spread over apples. Bake 30 to 35 min., or until apples are tender and topping is golden brown. Serve warm with cream, ice cream or Hard Sauce (p. 393). 8 servings.