- 2 qts. of currants and 1 qt. raspberries
- 1 pt. of water
- ¾ lb. of sugar
- 1 cup of fine farina or sago
- ¾ cup of corn starch
Preparation: Currants and raspberries are picked over and cooked in 1 pt. of water ½ hour, then strained through a cloth and the juice brought to boil. Add the sugar and farina and cook for 20 minutes, stirring constantly; fill the mass into a mold rinsed with cold water to stiffen. Turn it out and serve with cream or milk.
Remarks: If you use corn starch instead of farina, mix it with 1 cup of cold juice before putting it into the boiling juice. Then boil it 5 to 8 minutes and fill it into the mold. If the farina is not sweet enough, add more sugar while boiling.
No. 102—GOOSEBERRY PUDDING.
Quantity for 6 Persons.
- 2 qts. of gooseberries
- 1 qt. of water
- 1 lb. of sugar
- ¾ cup of fine farina
Preparation: Gooseberries are best when still unripe. Cook them in water for ½ hour, then press through a fine sieve and put in the sugar and cook again with the farina for 10 minutes. Fill it into a dish rinsed with cold water and set aside to stiffen, turn it out and serve with cream or milk.
No. 103—CHERRY PUDDING.
Quantity for 6 Persons.
- 2 lbs. of sour cherries
- 1 pt. of water
- ¼ lb. of sugar
- 1 tbsp. of lemon juice
- ¼ lb. of corn starch