Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

fell plump into it. It is sometimes called “fermenty.” Sago pudding Soak half a cupful of sago in a cupful of cold water for two hours. Drain, put into the inner vessel of a farina kettle with a quart of hot milk, and simmer until the sago is clear, stirring up from the bottom several times. Add, then, a tablespoonful of butter, four of sugar, a good pinch of salt and three eggs beaten light. Beat all well and turn into a buttered bake-dish. Bake in a quick oven twenty minutes. Eat hot with sauce, or cold with cream. Apple soufflé pudding Four eggs; one pint of milk; two tablespoonfuls of butter; six large apples, juicy and tart; a pinch of soda in the milk; two tablespoonfuls of flour. Heat the milk; stir the butter over the fire until hot, then add the flour and mix to a paste; add the hot milk to this, stir until smooth, and pour gradually over the beaten yolks. Into this grate the pared apples, one by one, mixing well and quickly, that they may keep their color. Now, fold in the whites, beaten to a standing froth, pour into a buttered pudding-dish and bake very quickly. Serve before it falls, and eat with hard or liquid sauce. Apple puff Peel and grate enough apples to make two cupfuls. Beat the whites of five eggs very stiff with four tablespoonfuls of powdered sugar; stir in quickly the grated apples, and two teaspoonfuls of lemon juice. Turn into a pudding-dish and bake for half an hour. Eat as soon as baked with a hot custard sauce. Cocoanut soufflé Bring a pint of milk to the scalding point, and stir into it a cupful of grated cocoanut. Set aside until cold, then add five eggs, beaten very light, and a teaspoonful of essence of bitter almonds. Bake in a soufflé-dish until “set.” Serve with sweetened whipped cream. Rice soufflé Make a white sauce of a cupful of milk thickened with a tablespoonful of flour rubbed into one of butter. Let this cool, then beat into it