1/2 cup butter 1 cup sugar 1/2 cup milk.

2 1/2 cups flour.

3 1/2 teaspoons baking powder.

Few grains salt.

Whites 4 eggs.

Work butter until creamy and add sugar gradually, while beating constantly; then add milk, flour mixed and sifted with baking powder, salt and whites of eggs, beaten until stiff. Turn into six well-buttered half-pound baking powder tins, adjust covers, which should also be buttered, and put on trivet in kettle containing boiling water, allowing water to come only half-way up around mould. Cover closely and steam one hour, adding, as needed, more boiling water, never having the water reach a lower temperature than the boiling point.

Remove from mould and serve with Hot Chocolate Sauce (see p. 257).