Baked Blueberry Pudding with Vanilla Glaze (1939)

• 1 1/2 cups blueberries, floured
• 1/4 cup butter
• 1 cup sugar
• 1 egg, beaten
• 1 cup milk
• 2 1/2 cups flour
• 3 tbspns baking powder
• Vanilla cream glaze (recipe below)

Mix all ingredients, except blueberries and glaze, together well.   Gently fold in blueberries.  

Put in cake pan, sprinkle sugar on top, and bake in a moderate oven, 350 degrees, until done.  Glaze just before serving.

Vanilla Cream Glaze

• 1/2 cup confectioner's sugar
• 1 yolk of egg
• 1 egg white, beaten
• 1/2 bottle of cream, whipped with vanilla to taste
• Pat of butter the size of an egg

Cream butter and confectioner's sugar, then egg yolk.  LIghtly blend with beaten egg white.  Gently fold in cream whipped with vanilla. 

(Origin - "Out of Vermont Kitchens" compiled by Trinity Mission of Trinity Church of Rutland, Vermont, and The Women's Service League of St. Paul's Church of Burlington, Vermont; 1939. This recipe was by Priscilla West Wheldon.)