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Classic
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page 357
dipped in cold water, place them aside; in one hour they will be fit to turn
out. Serve with cream and sugar. Should be boiled all together not baked.
ROYAL SAGO PUDDING.
Three-quarters of a cupful of sago, washed and put into one quart of milk; put
it into a sauce-pan, let it stand in boiling water on the stove or range until
the sago has well-swelled. While hot, put in two tablespoonfuls of butter with
one cupful of white sugar, and flavoring. When cool, add the well-beaten yolks
of four eggs, put in a buttered pudding-dish, and bake from half to
three-quarters of an hour; then remove it from the oven and place it to cool.
Beat the whites of the eggs with three tablespoonfuls of powdered white sugar,
till they are a mass of froth; spread the pudding with either raspberry or
strawberry jam, and then spread on the frosting; put in the oven for two minutes
to slightly brown. If made in summer, be sure and keep the whites of the eggs on
ice until ready for use, and beat them in the coolest place you can find, as it
will make a much richer frosting.
The small white sago called pearl is the best. The large brown kind has an
earthy taste. It should always be kept in a covered jar or box.
This pudding, made with tapioca, is equally as good. Serve with any sweet sauce.
SAGO APPLE PUDDING.
One cupful of sago in a quart of tepid water, with a pinch of salt, soaked for
one hour; six or eight apples, pared and cored, or quartered, and steamed
tender, and put in the pudding dish; boil and stir the sago until clear, adding
water to make it thin, and pour it over the apples; bake one hour. This is good
hot, with butter and sugar, or cold with cream and sugar.
PLAIN SAGO PUDDING.
Make the same as "Tapioca Pudding," substituting sago for tapioca.
CHOCOLATE PUDDING No. 1.
Make a corn-starch pudding with a quart of milk, three tablespoonfuls of
corn-starch, and three tablespoonfuls of sugar. When done, remove about half and
flavor to taste, and then to that remaining in the kettle add an egg beaten very
light, and four tablespoonfuls of vanilla chocolate, grated and dissolved in a
little milk. Put in a mold, alternating the dark and light. Serve with whipped
cream or boiled custard. This is more of a blanc-mange than a pudding.
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