[548.] Sago Meringue (with Apples).— Boil ¼ pound sago in 1 quart milk with a little salt and a little butter; in the meantime pare and core 6 large apples, put them into a long tin pan with 1 quart boiling water, cover them with another pan and boil 5 minutes; transfer the apples to a long-shaped pudding dish and put 1 teaspoonful jelly into each apple; when the boiled sago is cold mix it with the yolks of 4 eggs and 4 tablespoonfuls sugar; pour this over the apples and bake in the oven; when done draw the pudding to the front of oven; have the 4 whites beaten to a stiff froth and add 2 tablespoonfuls powdered sugar and a little essence of lemon; spread this over the pudding, close the oven and let the pudding bake for a few minutes longer; eat without sauce, either hot or cold.
[549.] Sago Cream.— Put ½ pound sago with boiling water over the fire, let it boil 5 minutes and drain on a sieve; return the sago to saucepan, add 3 pints water and boil slowly 1½ hours; add 1 bottle claret, the juice of 2 lemons and the rind of 1; add sufficient sugar to sweeten and boil ½ hour more; rinse out a jelly mould or small cups with cold water, sprinkle them with sugar, fill them with the sago cream and set in a cool place to get firm; serve cold with whipped cream or vanilla sauce; or take currant juice instead of wine and otherwise prepare the same as above; when cold turn the cream onto a glass dish, lay a border of whipped cream sweetened with sugar and flavored with vanilla around it and serve without sauce.
[550.] Rothe Grütze.— Stew ½ pound currants and ½ pound raspberries with ½ pint water about 20 minutes; strain them through a jelly bag; put the juice in a saucepan with the same quantity of water and add sufficient sugar to sweeten; as soon as it begins to boil sprinkle in slowly some of the best sago, allowing 4 tablespoonfuls sago to 1 quart liquid; add a piece of cinnamon and boil slowly till sago is clear, which will take about ½ hour; stir it constantly; turn it into cups or jelly moulds; eat when cold with milk or cream.
[551.] Milk Pudding.— Boil 1 quart milk with 6 tablespoonfuls sugar, the peel of 1 lemon and add 16 sheets red gelatine which has been soaked for 5 minutes in cold water; stir until the gelatine is dissolved; remove it from fire and add 1 pint Rhine wine; pour it into a jelly mould which has been rinsed with cold water and sprinkled with sugar, set it on ice to get firm and serve with vanilla or lemon custard sauce.
[552.] Fruit Custard Pudding.— Dip 6 small sponge cakes into the juice of 1 can peaches and lay the cake in a glass dish; lay ½ the peaches over the cake and pour some cold custard over it which is made as follows:—Place a saucepan with 1 quart milk, 4 tablespoonfuls sugar, the yolks of 4 eggs and a pinch of salt over the fire and add 2 tablespoonfuls cornstarch; stir constantly till just about to boil; then remove from the fire and when cold pour it over the cake and peaches; beat the whites to a stiff froth, mix with 2 tablespoonfuls powdered sugar, spread it over the top and serve.
[553.] Macaroon Meringue.— Place a saucepan with 1 quart milk, the yolks of 4 eggs, 4 tablespoonfuls sugar and 1 tablespoonful cornstarch over the fire and stir constantly till just about to boil; remove instantly and when cold stir 1 cup finely chopped almonds through it; put a layer of macaroons in a glass dish, pour over ½ the custard, put another layer of macaroons and then custard again; beat the whites to a stiff froth, add 1 tablespoonful powdered sugar and spread it over the top.
[554.] Lemon Custard Pudding.— 1 quart milk, 2 tablespoonfuls cornstarch, 3 eggs, the juice of 2 lemons, the grated rind of 1 and ½ tablespoonful butter; mix the cornstarch with a little cold milk; put the remaining milk over the fire, add the butter and as soon as it begins to boil stir in the cornstarch; boil a few minutes, stirring constantly; remove from fire and when cold mix the eggs with ¾ cup sugar, add the lemon juice and rind, stir this to a cream and add gradually to the cornstarch; when well mixed fill it into a buttered pudding dish and bake till the custard is set; serve cold.
[555.] Cornstarch Pudding.— 1 quart milk, 4 tablespoonfuls cornstarch, 5 eggs, 4 tablespoonfuls sugar and ¼ teaspoonful salt; mix the cornstarch with a little milk; put the remaining milk with sugar and salt in a saucepan over the fire; as soon as it boils add the cornstarch and let it boil for a few minutes, stirring constantly; when done remove it to side of stove, add the well beaten yolks of the 5 eggs; when well mixed together keeping it hot, and beat the whites to a stiff froth and stir them into the mixture; rinse out a mould with cold water, sprinkle with sugar, pour in the mixture and set either in a cool place or on ice; serve with fruit sauce.
[556.] Cornstarch Meringue.— 1 quart milk, 4 tablespoonfuls cornstarch, 4 tablespoonfuls sugar, 4 eggs and 4 tablespoonfuls fruit jelly; bring the milk to a boil and stir in the cornstarch, which should be previously dissolved in a little cold milk; boil a few minutes, stirring constantly; remove it from the fire and while yet hot stir in the yolks beaten up with the sugar and flavor with 1 teaspoonful vanilla; fill it into a glass dish; beat the whites with 4 tablespoonfuls currant or apple jelly to a froth, spread it over the pudding and serve when cold.
[557.] Armor Pudding.— Boil 1 quart milk with the rind of 1 lemon; dissolve 1 cup cornstarch in 1 cup cold milk and add it slowly to the milk, stirring constantly; add ¾ cup sugar and a little salt and continue the boiling for a few minutes; when done remove the saucepan to side of stove, keeping it hot; beat the whites of 6 eggs to a stiff froth and mix them with the cornstarch; turn it into a jelly mould and serve cold with strawberry or vanilla sauce. The mould should be previously rinsed with cold water and sprinkled with granulated sugar.