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Transcription:
*1930 GOLDEN COTTAGE PUDDING
1/2 cup shortening
1 1/4 cups sugar
2 eggs
1 1/2 cups grated carrots (3 carrots)
3 tsp. baking powder
1/2 tsp. salt
1 1/2 cups Gold Medal
"Kitchen-tested" Flour
1/4 cup milk
1 tsp. lemon extract
METHOD—Cream shortening, add sugar gradually and cream thoroughly.
Add unbeaten egg yolks, one at a time, beating well after each addition.
Add grated carrots. Sift flour once before measuring. Sift flour, baking pow-
der and salt together and add alternately with the milk. Add the flavoring.
Fold in stiffly beaten egg whites. Pour into well greased and floured cake
pan and bake. Serve with hot pudding sauce. TIME—Bake 55 to 60
minutes. TEMPERATURE—350° F., moderate oven. SIZE OF PAN—
8-inch square pan. AMOUNT—8 servings.
HOT PUDDING SAUCE
1 cup sugar
4 tbsp. Gold Medal
"Kitchen-tested" Flour
1/4 tsp. salt
1 1/2 cups boiling water
3 tbsp. grated carrot
2 tbsp. orange juice
2 tbsp. lemon juice
4 tbsp. butter
METHOD—Mix sugar, flour and salt together. Add boiling water and
cook until mixture is thick and clear. Put over hot water, add the grated
carrot, orange and lemon juice, and butter. Cook until starchy taste dis-
appears . . . 15 to 20 minutes.
Version 2 (1943)
(Click to enlarge)
Transcription:
SO EASY TO MAKE!
Perfect results guaranteed only when you use
Gold Medal "Kitchen-tested" Enriched Flour)
1/2 cup Shortening . . . 1 1/4 cups Sugar
. . . 2 Eggs . . . 1 1/2 cups grated raw car-
rots (4 medim-size carrots) . . . 1 1/2 cups
sifted GOLD MEDAL "Kitchen-tested" En-
riched Flour . . . 3 tsp. Baking Powder . . .
1/2 tsp. Salt . . . 1/4 cup Milk . . . 1 tsp.
Lemon Extract
NOTE: If you live in the Southeast and use
Gold Medal Soft Wheat Flour use 1 3/4 cups flour.
CREAM the shortening, add the sugar
gradually, cream till fluffy. Blend i the un-
beaten egg yolks one at a time (beating in
well after each is added). Now stir in the
grated carrots. Then sift the flour, baking
powder and salt together, and stir into the
creamed mixture alternately with the milk.
Blend in the lemon extract. Fold in
stiffly beaten egg whites. Pour into a
greased and floured 8-inch square pan, and
bake 55 to 60 min., in a moderate oven (350°).
Serve hot with Hot Golden Sauce. 9 servings.
HOT GOLDEN SAUCE: Mix 1 cup sugar *, 4
tbsp. GOLD MEDAL "Kitchen-tested"
Enriched Flour, 1/4 tsp. salt together in the
top of a double boiler; stir in 1 1/2 cups
boiling water till mixture is thick (stirring
constantly). Place over hot water and add
3 tbsp. grated raw carrot, 2 tbsp.
orange juice, 2 tbsp. lemon juice, 4
tbsp. butter . . . Cook about 20 min. (till
ready to serve), stirring occasionally.
*TO SAVE sugar, use 5/8 cup (1/2 cup plus 2
tbsp.) to make Pudding, creaming into short-
ening. Blend 5/8 cup corn syrup into creamed
mixture. Use only 2 tbsp. milk. Bake about
50 min. For Sauce, use 1/2 cup sugar, 1/2 cup
corn syrup, and only 1 cup boiling water.
NOTE: Both recipes are identical. However, the version from 1943 includes directions for saving sugar that the 1930 version omits.