Soak half a cup of pearl sago two hours in a cup of cold water, then add
half a cup of water and a cup and a half of fruit juice--strawberry,
raspberry, or currant; boil for twenty minutes and sweeten to taste.
Fruit syrups may be used in winter; it will require less of the syrup
than fruit juice.
BREAD AND BUTTER PUDDING.--No. 1.
Cut six small tea buns in half, butter well, using two generous ounces
of butter for the six, and put them together again. Beat three eggs with
a cup and a half of rich milk, add half a cup of almonds blanched and
chopped fine, one ounce of sugar, two tablespoonfuls of sherry, let the
buns soak in this for awhile. Butter a mould, sprinkle with fine bread
crumbs, take the buns out of the custard, lay them in the mould and
pour the custard over them. Set the mould in a pan of boiling water in
the oven and bake three-quarters of an hour, and serve hot with a sauce.
BREAD AND BUTTER PUDDING.--No. 2.
Cut some slices of home-made bread about half an inch thick, butter and
lay in a pudding dish, sprinkle with currants, put another layer of
buttered bread and currants. Beat three eggs light and stir into a pint
of milk, sweeten to taste, flavor with a little grated lemon peel or
cinnamon, pour over the bread and butter and bake in a moderate oven
until the custard is set. Test with a knife; if it comes out clean it is
done. If baked too long the pudding will be watery. Serve cold and in
the dish in which it is baked.