Sago Pudding. Maltese Cross
1 small cup of sago, soaked over night in cold water.
1 quart of milk.
5 eggs.
4 table-spoonfuls of sugar.
A pinch of cinnamon, and same of nutmeg.
1 table-spoonful of butter.
In the morning put the soaked sago into a farina-kettle, with one pint of milk; bring to a slow boil, and keep it on the fire until it is tender and clear, and has soaked up all the milk. Make a custard of the beaten eggs, the milk, the butter and sugar rubbed together, the spice, and when the sago is nearly cold, beat it in. Bake in a buttered dish. It should be done in little over half an hour.
You can boil the same mixture, if desired, in a buttered mould. It will take more than an hour to cook.
Eat cold or hot. If warm, with sauce. If cold, with powdered sugar and cream. It is nice with a méringue on top.