CREAM SAGO PUDDING
- Sago, ½ cup.
- Sugar, 1 cup.
- Milk or cream, 1 quart.
- Eggs, 2.
- Lemon flavoring.
Wash the sago, and with the milk put into a double boiler, and cook until clear. Beat the eggs very light, and add the sugar and flavor. Remove the sago from the range, and allow to cool a little, then pour in the eggs and sugar, beating all the time. Put in a pudding-pan, set in a pan of water, cover, and bake until the custard is set.
STEAMED FRUIT PUDDING
- Tart apple pulp, 2 cups.
- Sugar, 1 cup.
- Eggs, 6.
- Grape juice, 2½ cups.
- Salt, ½ teaspoonful.
- Toasted bread crumbs, 4 cups.
- Seedless raisins, 1 cup.
- Lemon rind, grated, 1.
- Vanilla, 1 tablespoonful.
Mix all well together except the whites of the eggs, which should be beaten stiff and added last. Turn into a buttered mold, and steam or boil for three hours. Serve with sweetened cream, flavored with nutmeg.
SPONGE PUDDING
- Milk, 2 cups.
- Flour, ½ cup.
- Sugar, 1⁄3 cup.
- Eggs, 4.
Put milk into a double boiler. Mix the sugar and flour with a little cold milk; pour this into the scalding milk, and stir till it thickens; then stir it into the well-beaten yolks of the eggs; then add the whites beaten stiff. Pour the mixture into buttered cups or into a pudding dish. Put the cup or dish into a pan of boiling water, place in the oven, and bake twenty minutes. About five minutes before it is done, remove from the pan of water, and finish baking on the grate. Serve in the cups in which it is baked or on hot plates if baked in a pudding dish. This should not be allowed to stand, but be served immediately.