1140 | Sago Pudding.
—Boil in a saucepan one quart of milk; add a quarter of a pound of sago, and, with a pastry wire-whip, stir briskly and continually for fifteen minutes. Take from off the fire; let cool; then add four ounces of powdered sugar, mixing well again for one minute. Break in four eggs, and flavor with a teaspoonful of vanilla essence; then mix well for two minutes longer. Butter and sugar well six small pudding-molds, the same size as for maraschino pudding (No. 1134), and, with a ladle, fill up the molds with the sago; place them in a tin pan, filling it to half the height of the molds with warm but not boiling water. Then put in the oven and let steam for thirty-five minutes. Remove; take the molds from the pan with a towel, and with a thin knife detach them properly. Then turn them on a hot dessert-dish, serving them with a sauce à la crême (No. 1133).