A Minute Pudding of Potato Starch.
Four heaped tablespoonfuls of potato flour. Three eggs, and half a teaspoonful of salt. One quart of milk.
Boil the milk, reserving a little to moisten the flour. Stir the flour to a paste, perfectly smooth, with the reserved milk, and put it into the boiling milk. Add the eggs well beaten, let it boil till very thick, which will be in two or three minutes, then pour into a dish and serve with liquid sauce. After the milk boils, the pudding must be stirred every moment till done.
Tapioca Pudding.
Soak eight tablespoonfuls of tapioca in a quart of warm milk till soft, then add two tablespoonfuls of melted butter, five eggs well beaten, spice, sugar, and wine to your taste. Bake in a buttered dish, without any lining.
Sago Pudding.
Cleanse the sago in hot water, and boil half a pound in a quart of milk with a stick of mace or cinnamon, stirring very often, lest it burn. When soft, take out the spice and add half a cup of melted butter, four heaping spoonfuls of sugar, six eggs, and, if you like, some Zante currants, strewed on just as it is going into the oven.
Cocoanut Pudding (Plain).
One quart of milk.
Five eggs.