2 c. sifted cake flour
2 1/2 tsp. baking powder
1/4 tsp. salt
1/4 c. shortening
1 c. sugar
1 egg, unbeaten
3/4 c. milk
1 tsp. vanilla

Heat oven to 350 degrees. Grease and flour 8 x 8 x 2 inch cake pan. Sift first 3 ingredients together 3 times. Work in shortening until smooth and creamy; add sugar slowly, continue to work until light. Add egg, beat very well with spoon. Add flour mixture alternately with milk and vanilla. Turn into cake pan; bake in oven for 50 minutes or until done. Cool on wire rack 10-15 minutes before removing from pan.

VANILLA SAUCE:

1/2 c. sugar
2 tbsp. cornstarch
Dash salt
2 c. boiling water
1/4 c. butter
2 tsp. vanilla (or lemon)
Dash nutmeg, mace or cloves (optional)

Combine first 3 ingredients in saucepan. Slowly add boiling water; stir constantly to avoid lumps. Simmer, while stirring, about 5 minutes or until clear and thickened. Remove, stir in rest of ingredients. Serve hot on Cottage Pudding.