Evening Republican, Volume 17, Number 173, Rensselaer, Jasper County, 22 July 1913 — Sponge Pudding. [ARTICLE]

Sponge Pudding.

One pint milk, one-quarter cup flour, one-half cup sugar, five eggs (yolks beaten separately), whites of eggs beaten stiff, one-quarter cup butter. Scald milk, add sugar and flour. Cook till it thickens, then add butter and yolks of eggs. Lastly add whites of eggs. Butter pudding dish, fill with mixture, set in pan of hot water and bake from twenty minutes to half an hour.