To make up for yesterday’s possibly unappetizing offering from the margins of the Robbinsdale Library Club Cook Book, I’m sharing another recipe today that I also found penciled in on one of the blank pages of this book. I tried this one at home and it was completely devoured within 30 minutes of exiting the oven, so I can vouch for its tastiness. Enjoy!

Lemon Cake Top Pudding

Blend

2 Tbsp flour
3/4 C sugar
1 Tbsp butter or margarine
2 well beaten egg yolks
1/4 cup lemon juice (or a little less)
1 cup milk

Instructions

Fold in egg whites beaten stiff.
[Pour into an] 8 in. unbuttered dish
put [dish] in [a] pan of water
[Bake for] 35 min at 375° or [until] lightly browned