DUMPLINGS AND PUDDINGS. 401
used in place of lemons. This also may be turned while hot into sev- eral 3mall cups or forms previously dipped in cold water, place them aside ; in one hour they will be fit to turn out. Serve with cream and sugai. Should be boiled altogether, not baked.
ROYAL SAGO PUDDING.
THREE-QUARTERS of a cupful of sago washed and put into one quart of milk; put it into a saucepan, let it stand in boiling water on the stove or range until the sago has well swelled. While hot, put in two tablespoonfuls of butter with one cupful of white sugar and flavoring. When cool, add the well-beaten yolks of four eggs, put in a buttered pudding-dish, and bake from half to three-quarters of an hour; then remove it from the oven and place it to cool. Beat the whites of the eggs with three tablespoonfuls of powdered white sugar till they are a mass of froth ; spread the pudding with either raspberry or straw- berry jam, and then spread on the frosting; put in the oven for two minutes to slightly brown. If made in summer, be sure and keep the whites of the eggs on ice until ready for use and beat them in the cool- est place you can find, as it will make a much richer frosting.
The small white sago called pearl is the best. The large brown kind has an earthy taste. It should always be kept in a covered jar or box.
This pudding, made with tapioca, is equally as good. Serve with any sweet sauce.
SAGO APPLE PUDDING.
ONE cupful of sago in a quart of tepid water, with a pinch of salt, soaked for one hour; six or eight apples pared and cored, or quar- tered, and steamed tender and put in the pudding-dish ; boil and stir the sago until clear, adding water to make it thin, and pour it over the apples; bake one hour. This is good hot, with butter and sugar, or cold with cream and sugar.
PLAIN SAGO PUDDING. MAKE the same as TAPIOCA PUDDING, substituting sago for tapioca.
CHOCOLATE PUDDING. No. 1.
MAKE cornstarch pudding with a quart of milk, three tablespoon- fuls of cornstarch and three tablespoonfuls of sugar. When done,