Cottage Pudding

1/4 cup shortening
1 cup sugar
1 egg
1 teaspoon vanilla
1 3/4 cup sifted flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk

Cream together shortening and sugar. Add egg and vanilla. Sift together dry ingredients. Add dry ingredients alternately with milk. Beat well. Bake in a greased and floured 8x8x2-inch pan at 350 degrees F. for 35 minutes or until done. Serve warm with lemon sauce.

LEMON SAUCE
1/2 cup sugar
2 teaspoons cornstarch
dash of salt
1 cup water
2 beaten egg yolks
2 tablespoons butter or margarine
2 tablespoons lemon juice
1/2 teaspoon grated lemon peel (optional)

Mix together in a saucepan: sugar, cornstarch and salt. Gradually stir in water. Cook over low heat stirring constantly until thick and clear. Stir small amount of hot mixture into egg yolks. Return to hot mixture and continue stirring and cooking for 1 minute. Add butter, lemon juice and lemon peel. Blend thoroughly and serve warm.