Boil sago in water until cooked, then mix in other ingredients. Place in mould, turn out when cold.
56.—Lemon Pudding
4 ozs. breadcrumbs, 1 oz. corn flour, 2 ozs. sugar, rind one lemon, 1 pint water.
Mix corn flour into paste in little water; mix ingredients together, place in pie-dish, bake in moderate oven.
57.—Prune Mould
1 lb. prunes, 4 ozs. sugar, juice 1 lemon, ¼ oz. agar-agar, 1 quart water.
Soak prunes for 12 hours in water, and then remove stones. Dissolve the agar-agar in the water, gently warming. Boil all ingredients together for 30 minutes, place in mould, when cold turn out and decorate with blanched almonds.
58.—Lemon Jelly
¼ oz. agar-agar, 3 ozs. sugar, juice 3 lemons, 1 quart water.
Soak agar-agar in the water for 30 minutes; add fruit-juice and sugar, and heat gently until agar-agar is completely dissolved, pour into moulds, turn out when cold.