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Classic
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page 302
little salt, not quite 1/2 ounce of gelatine dissolved as directed in Division
M, No. 1, lemon peel and cinnamon The sago is scalded and then cooked slowly
with 1 quart of milk, lemon peel and pieces of cinnamon until done and thick.
Add the yolks of the eggs and a little milk, constantly stirring into the sago,
let it come to a boil take from the fire, beat the gelatine into the sago then
beat into it the beaten whites of the eggs and fill into a mould.
After the pudding has cooled turn out of the mould and serve with a fruit- or
claret sauce.
8. Chocolate Pudding without Eggs. Boil 1 quart of water with a little vanilla,
a little salt and 6 ounces of sugar with 3 ounces of rice flour dissolved in a
little water, and 2 ounces of grated chocolate, then put into a dry mould to
cool. After it has cooled it can be turned out of the mould, and decorated with
thick beaten cream and small red "kisses" alternately and with a ball of whipped
cream in the center.
9. Red Rice Flour Pudding. 1 pint of currant or raspberry juice, 1 pint of
claret, 1/4 pound of rice flour or grits and sugar according to taste; wine,
juice and sugar are boiled, stir into it the rice flour, boil until done, but it
must not be either too thick nor too thin, fill into a mould that has been
rinsed with cold water and when cooled turn onto a dish.
A very palatable sauce to this as well as the following pudding is made of
whipped cream with vanilla and sugar, or use a cold vanilla sauce, or thick
cream with claret, sugar and a little rum whipped with it.
Instead of currant or raspberry juices, fresh fruits can be used; also fresh
blackberries. Leave the berries on a dish so as to extract the juices. Then take
the juice of 1 quart of berries, 1 pint of claret, 8-9 ounces of sugar, 4
tablespoonfuls of potato or rice flour or potato sago, and mix with 1 cupful of
fresh berries that have been sugared for a few hours. Proceed as above and serve
with the same sauce.
10. Red Cream Pudding. For 10-14 persons take 1 quart of claret, or currant- or
cherry juices, mixed with water, sugar, 3 ounces of cornstarch, the whites or
6-9 eggs and if liked a small piece of cinnamon. After
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