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Classic
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page 241
then lightly stir through this the beaten whites of the eggs mixed with the rum;
fill into the buttered pudding mould, cover and steam for 2 1/2-3 hours. Serve
with a cream or fruit sauce.
15. White Sago Pudding. 6 ounces of sago cooked in milk until done and thick, 10
eggs, 1/4 pound of sugar, 1/4 pound of butter, the rind of a lemon grated on the
sugar, 2 tablespoonfuls of grated wheat, bread, 1 cupful of good, sweet cream.
This pudding is cooked the same as rice pudding and served with the same sauces.
Enough for 14 persons.
16. Brown Sago Pudding. Wash 1/4 pound of sago in cold water, then in wanned
water and cook with claret and water half and half until done; stir 3 heaping
tablespoonfuls of butter to a cream, to this add the yolks of 6 eggs, 2 ounces
of grated bread, 1/2 cupful of sweet cream, 1/4 pound of sugar, a little
cinnamon, lemon peel and the beaten whites of the eggs. Cook this pudding for 2
hours and serve with a cream sauce. For 12 persons.
17. Portuguese Pudding. For l6-18 persons take 1 1/2 pounds of wheat bread, 2
ounces of butter, 2 ounces of beef marrow or instead of this 1/4 pound of
butter, 10 eggs, 3 ounces of sugar, 3 ounces of stoned raisins, 3 ounces of
cleaned currants, the grated rind and juice of 1 lemon, a little salt and a
wineglassful of rum. Cut off the crust of the wheat bread and soak it in milk
and press, stir on the stove with the butter or beef marrow until it no longer
adheres to the kettle. After it has cooled, gradually stir in the yolks of eggs,
sugar, the juice and grated rind of a lemon, raisins and currants; then lightly
stir in the beaten whites of eggs with the rum, and fill into the buttered
mould.
This pudding must cook for 3 hours and is served with a cream sauce.
18. Cream Pudding with Macaroons. For 12 persons take 5 ounces of butter, 5
ounces of flour, 10 eggs, a little over 1/4 pound of sugar, the grated rind of a
lemon 1 pint of milk, a little salt and 10-12 bitter macaroons.
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