to
cool, stirring it now and then; when cold and beginning to thicken
have the whites beaten to a stiff froth and stir them lightly
through the cream; rinse out a mould with cold water, sprinkle the
inside with sugar, pour in the mixture and set in a cool place to
form; in serving loosen the edge on top with your finger and turn
the pudding onto a dish; serve with cold fruit or claret wine sauce.

544. +Chocolate Pudding.+-- Soak 1 ounce gelatine in 1 cup milk; boil
1/4 pound grated chocolate in 1 cup water and add 1 pint milk, the
yolks of 3 eggs, 5 tablespoonfuls sugar and the gelatine; beat this
with an egg beater over the fire till nearly boiling; remove from
the fire and set aside to cool, stirring it now and then; when cold
and beginning to thicken add the beaten whites of 6 eggs; rinse a
form with cold water, sprinkle with sugar, pour in the mixture and
set aside to form; serve with vanilla sauce made of the 3 remaining
yolks.

545. +Sago Pudding.+-- Boil 1 quart milk with a little salt and while
boiling sprinkle in slowly 1/4 pound sago; continue the boiling until
the sago looks clear and is thick; when done remove the saucepan to
side of stove add 4 tablespoonfuls sugar; beat up the yolks of 4 or
5 eggs with a little cold milk, add them to the sago and while hot
add the whites beaten to a stiff froth; turn it into a jelly mould
which has previously been rinsed with cold water and sprinkled with
sugar and place it on ice or in cold water till firm; serve with
fruit or vanilla sauce.

546. +Sago Pudding with Almonds+ is prepared the same as in
preceding recipe. While the sago is boiling add 1 cup finely chopped
almonds. Walnuts or hazel nuts may be used the same way.

547. +Sago Pudding (Allemande).+-- Boil 1 quart milk with a little
salt and while boiling add slowly 1/4 pound best sago, 1/2 cup finely
chopped almonds and 4 tablespoonfuls sugar; continue the boiling for
20 minutes longer, then remove the saucepan to side of stove, add
the beaten whites of 4 eggs and 1 teaspoonful lemon extract; pour
the sago into a well rinsed and sugared jelly mould and set aside to
cool; put the 5 yolks with 3 cups milk, 1 teaspoonful cornstarch and
3 tablespoonfuls sugar over the fire and stir until it begins to
boil; remove instantly, flavor with vanilla or lemon essence and
serve cold with the pudding.

548. +Sago Meringue (with Apples).+-- Boil 1/4 pound sago in 1 quart
milk with a little salt and a little butter; i