PIERROT PUDDING. A steamed pudding made of simple ingredients is often desired for serving with an elaborate meal. In such a case, Pierrot pudding will answer very well.

• 1/2 c. butter
• 1 c. sugar
• 3/4 c. milk
• 2-1/2 c. flour
• 5 tsp. baking powder
• 2 egg whites
• 1 tsp. vanilla

Cream the butter and add the sugar gradually. Then add the milk alternately with the flour, to which has been added the baking powder. Beat the whites of the eggs until they are stiff and fold them into the mixture. Add the vanilla. Butter baking-powder cans or other molds, fill them half full with the mixture, adjust the covers, which should also be buttered, and place in a kettle of boiling water. Raise them from the bottom of the kettle by means of a rack, have the water come half way up around the molds, and cover closely. If small molds are used, steam them only 1 hour. If a large mold is used, steam from 1-1/2 to 2 hours, never allowing the water to get below the boiling point. Remove from the molds and serve with hot chocolate sauce.

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