A pint of milk, a table-spoonful and a half of pearl sago, two eggs, two large spoonfuls of sugar, and half a teaspoon of salt. Wash the sago in warm, but not hot water, twice; then put it with the milk into a pail and set it into a kettle of hot water. Stir it very often, as it swells fast, and will else lie in a compact mass at the bottom. When it has boiled two or three minutes, take the pail from the kettle, add the salt, and the eggs beateri with the sugar. Flavor it with vanilla or a few drops of essence of lemon, put it into a dish, and grate nutmeg over it. Set it immediately into the oven, and bake it about three quarters of an hour. If you make a quart of milk, three eggs answer very well. It should then bake an hour. With this number of eggs, the sago settles a little. To have it equally diffused take five eggs.
Boil one quart of milk in a tin pail in a kettle of boiling water. Rub smooth in a little cold milk three tablespoonfuls of corn-starch. Add this to the beaten yolks of five eggs, and beat together with two tablespoonfuls of sugar. Put the eggs and corn-starch into the milk when it boils; let it boil for a few minutes, stirring until smooth. Pour into a buttered dish, and. set it in the oven while you beat the whites to a stiff froth. Then gradually stir into these, four spoonfuls of white sugar, and flavor with lemon or almond. Lay the froth smoothly over the pudding, sprinkle with sugar, and set it in the oven until of a light brown. To be eaten cold, with sugar and cream.
Cut the crust from two or three slices of stale bread. Pour on the slices a pint and a half of milk. Let the dish containing the bread and milk stand where it will heat gradually. "When the bread becomes soft, rub it smooth in the milk. There should not be bread enough to make the mixture thick. After it has stood an hour, add three beaten eggs, a piece of butter large as half an egg, a little salt, and two tablespoonfuls of sugar. Flavor with essence of lemon, and bake about one hour. Serve with sauce, or eat with sugar.
Half a box of Cox's English gelatine dissolved in half a pint of cold water. Let it stand for half an hour. Beat the yolks of four eggs with three tablespoonfuls of sugar, and add to the gelatine and water. Have ready a quart of boiling milk in a tin pail, set in a kettle of boiling water. Pour the mixture into the milk, and stir till it boils. After taking it from the fire, stir in the whites of the four eggs, having previously beaten them to a froth. Flavor the pudding with vanilla, lemon, or almond. Pour into a mould. To be eaten the next day without sauce.
Cut a small baker's loaf of bread in thin slices, and butter them. Lay them in a pudding-dish alternately with strawberries or raspberries stewed quite sweet, and while warm enough to melt the butter, but not hot. Have the last layer of fruit. Lot the pudding stand two or three hours, and then eat with sugar and cream. If you use raspberries, it is an improvement to stew a few currants with them. If you wish to ornament the pudding, beat whites of two eggs stiff, with two spoonfuls of sugar, and add enough juice of the fruit to color the whites, and spread over the pudding before serving.