n the meantime pare
and core 6 large apples, put them into a long tin pan with 1 quart
boiling water, cover them with another pan and boil 5 minutes;
transfer the apples to a long-shaped pudding dish and put 1
teaspoonful jelly into each apple; when the boiled sago is cold mix
it with the yolks of 4 eggs and 4 tablespoonfuls sugar; pour this
over the apples and bake in the oven; when done draw the pudding to
the front of oven; have the 4 whites beaten to a stiff froth and add
2 tablespoonfuls powdered sugar and a little essence of lemon;
spread this over the pudding, close the oven and let the pudding
bake for a few minutes longer; eat without sauce, either hot or
cold.

549. +Sago Cream.+-- Put 1/2 pound sago with boiling water over the
fire, let it boil 5 minutes and drain on a sieve; return the sago to
saucepan, add 3 pints water and boil slowly 1-1/2 hours; add 1 bottle
claret, the juice of 2 lemons and the rind of 1; add sufficient
sugar to sweeten and boil 1/2 hour more; rinse out a jelly mould or
small cups with cold water, sprinkle them with sugar, fill them with
the sago cream and set in a cool place to get firm; serve cold with
whipped cream or vanilla sauce; or take currant juice instead of
wine and otherwise prepare the same as above; when cold turn the
cream onto a glass dish, lay a border of whipped cream sweetened
with sugar and flavored with vanilla around it and serve without
sauce.

550. +Rothe Gruetze.+-- Stew 1/2 pound currants and 1/2 pound raspberries
with 1/2 pint water about 20 minutes; strain them through a jelly bag;
put the juice in a saucepan with the same quantity of water and add
sufficient sugar to sweeten; as soon as it begins to boil sprinkle
in slowly some of the best sago, allowing 4 tablespoonfuls sago to 1
quart liquid; add a piece of cinnamon and boil slowly till sago is
clear, which will take about 1/2 hour; stir it constantly; turn it
into cups or jelly moulds; eat when cold with milk or cream.

551. +Milk Pudding.+-- Boil 1 quart milk with 6 tablespoonfuls sugar,
the peel of 1 lemon and add 16 sheets red gelatine which has been
soaked for 5 minutes in cold water; stir until the gelatine is
dissolved; remove it from fire and add 1 pint Rhine wine; pour it
into a jelly mould which has been rinsed with cold water and
sprinkled with sugar, set it on ice to get firm and serve with
vanilla or lemon custard sauce.

552. +Fruit Custard Pudding.+-- Dip 6 small sponge cakes into the