1 3/4 c. sifted all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/4 c. butter, softened
3/4 c. sugar
1 egg
2/3 c. milk
1 tsp. vanilla

Heat oven to 400 degrees. Grease an 8 x 8 x 2 inch pan with unsalted shortening and coat with flour. Sift flour, baking powder and salt together into the large bowl of an electric mixer. Add butter, sugar, egg, milk and vanilla to dry ingredients and beat until well blended. Pour into prepared pan and bake 20 to 25 minutes or until top springs back when lightly touched. Cool slightly. Cut into rectangles. Serve with lemon sauce. Serves 8.

LEMON SAUCE:

1 c. sugar
2 tbsp. cornstarch
1/8 tsp. salt
2 c. water
1/4 c. butter
1 tsp. lemon peel, grated
1/4 c. lemon juice

Combine sugar, cornstarch and salt. Gradually stir in water and mix until blended. Pour into sauce pan and heat over low heat stirring constantly until sauce becomes thick and clear. Remove from heat and stir in butter, lemon peel and juice. Serve warm over cottage pudding. Makes 2 2/3 cups.