Plain Sago Pudding

Ingredients

• three tablespoonfuls of cornstarch
• four tablespoonfuls of vanilla chocolate grated
• one quart of sweet milk
• one cupful of sugar
• four tablespoonfuls of fine sugar
• one quart of milk
• twelve tablespoonfuls grated chocolate
• one tablespoonful vanilla
• four teaspoonfuls of cornstarch mixed
• one cup
• a quart of milk
• a cupful of grated chocolate
• three tablespoonfuls of sugar
• five eggs
• five whites of eggs to a stiff froth
• six eggs
• four eggs
• four yolks
• four whites beaten
• three eggs
• three eggs to a stiff froth

Directions

1. Make the same as TAPIOCA PUDDING, substituting sago for tapioca.

2. CHOCOLATE PUDDING. No. 1.

3. Make cornstarch pudding with a quart of milk, three tablespoonfuls of cornstarch and three tablespoonfuls of sugar. When done, remove about half and flavor to taste, and then to that remaining in the kettle add an egg beaten very light, and four tablespoonfuls of vanilla chocolate grated and dissolved in a little milk. Put in a mold, alternately the dark and light. Serve with whipped cream or boiled custard. This is more of a blanc mange than a pudding.

4. CHOCOLATE PUDDING. No. 2.

5. One quart of sweet milk, three-quarters of a cupful of grated chocolate; scald the milk and chocolate together; when _cool_, add the yolks of five eggs, one cupful of sugar; flavor with vanilla. Bake about twenty-five minutes. Beat the five whites of eggs to a stiff froth, adding four tablespoonfuls of fine sugar, spread evenly over the top and brown slightly in the oven.

6. CHOCOLATE PUDDING. No. 3.

7. One quart of milk, fourteen even tablespoonfuls of grated bread crumbs, twelve tablespoonfuls grated chocolate, six eggs, one tablespoonful vanilla, sugar to make very sweet. Separate the yolks and whites of four eggs, beat up the four yolks and two whole eggs together very light with the sugar. Put the milk on the range, and when it come to a perfect boil pour it over the bread and chocolate; add the beaten eggs and sugar and vanilla; be sure it is sweet enough; pour into a buttered dish; bake one hour in a moderate oven. When cold, and just before it is served, have the four whites beaten with a little powdered-sugar and flavor with vanilla and use as a meringue.

8. CHOCOLATE PUDDING. No. 4.

9. Half a cake of chocolate broken in one quart of milk and put on the range until it reaches boiling point; remove the mixture from the range; add four teaspoonfuls of cornstarch mixed with the yolks of three eggs and one cup and a half of sugar; stir constantly until thick; remove from the fire and flavor with vanilla; pour the mixture in a dish; beat the whites of the three eggs to a stiff froth and add a little sugar; cover the top of the pudding with a meringue and set in the oven until a light brown. Serve cold.

Nutrition, whole recipe (rough)

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.