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ROYAL
PUDDINGS
 ROYAL
SAGO PUDDING |
| ROYAL
CREAM MERINGUE PUDDING |
| SAUCES
FOR PUDDINGS |
| OTHER
RECIPES FOR PUDDINGS AND DUMPLINGS |
| RECIPES
FOR BREADS, DESSERTS, COOKIES, CAKES & MORE |
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ROYAL
SAGO PUDDING
Three-quarters of a cup 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 tablespoons 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 tablespoons of powdered white sugar till they are a mass
of froth; spread the pudding with either raspberry or strawberry 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 coolest place you can find, as
it will make a much richer frosting.
NOTE: 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.
ROYAL
CREAM MERINGUE PUDDING
Stir to a cream half a cup of
sugar with the white of one egg and the yolks of four. Add one quart of
milk and mix thoroughly. Put four tablespoons of flour and a half teaspoon
of salt into another dish, and pour half a cup of the milk and egg mixture
upon them, and beat very smooth, gradually adding the rest of the milk
and egg mixture. Turn this all into a double boiler surrounded by boiling
water; stir this until smooth and thick like cream, or about fifteen minutes;
then add vanilla or other extract. Rub all through a strainer into a well-buttered
pudding-dish. Now beat the remaining three whites of eggs to a stiff froth,
and gradually add three tablespoons of powdered sugar, and spread roughly
over the pudding. Cook for twenty minutes in a moderate oven. Serve cold. |
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