Boil in a saucepan one quart of milk; add a quarter of a pound of sago, and, with a pastry wire-whip, stir briskly and continuously for fifteen minutes. Take from off the fire; let cool, then add four ounces of powdered sugar, mixing well again for one minute. Break in four eggs, and flavor with a teaspoonful of vanilla essence; then mix well for two minutes longer. Butter and sugar well six small pudding-molds, the same size as for maraschino pudding (No. 14), and, with a ladle, fill up the molds with the sago; place them in a tin pan, filling it to half the height of the molds with warm but not boiling water. Then put in the oven and let steam for thirty-five minutes. Remove; take the molds from the pan with a towel, and with a thin knife detach them properly. Then turn them on a hot dessert-dish, serving them with a sauce a la creme (No. 13).

18. Tapioca Pudding

The same as for sago pudding, using tapioca.

Vermicelli Pudding

The same, using vermicelli.

Rice Pudding

The same, using rice.

Farina Pudding

The same, using farina.

Indian Pud-Ding

The same, using corn-meal.