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 ROYAL PUDDINGS

ROYAL SAGO PUDDING
ROYAL CREAM MERINGUE PUDDING
SAUCES FOR PUDDINGS
OTHER RECIPES FOR PUDDINGS AND DUMPLINGS
RECIPES FOR BREADS, DESSERTS, COOKIES, CAKES & MORE
ROYAL SAGO PUDDING
Three-quarters of a cup of sago washed and put into one quart of milk; put it into a saucepan, let it stand in boiling water on the stove or range until the sago has well swelled. While hot, put in two tablespoons of butter with one cupful of white sugar and flavoring. When cool, add the well-beaten yolks of four eggs, put in a buttered pudding-dish, and bake from half to three-quarters of an hour; then remove it from the oven and place it to cool. Beat the whites of the eggs with three tablespoons of powdered white sugar till they are a mass of froth; spread the pudding with either raspberry or strawberry jam, and then spread on the frosting; put in the oven for two minutes to slightly brown. If made in summer, be sure and keep the whites of the eggs on ice until ready for use and beat them in the coolest place you can find, as it will make a much richer frosting.
NOTE: The small white sago called pearl is the best. The large brown kind has an earthy taste. It should always be kept in a covered jar or box. This pudding, made with tapioca, is equally as good. Serve with any sweet sauce.

ROYAL CREAM MERINGUE PUDDING

Stir to a cream half a cup of sugar with the white of one egg and the yolks of four. Add one quart of milk and mix thoroughly. Put four tablespoons of flour and a half teaspoon of salt into another dish, and pour half a cup of the milk and egg mixture upon them, and beat very smooth, gradually adding the rest of the milk and egg mixture. Turn this all into a double boiler surrounded by boiling water; stir this until smooth and thick like cream, or about fifteen minutes; then add vanilla or other extract. Rub all through a strainer into a well-buttered pudding-dish. Now beat the remaining three whites of eggs to a stiff froth, and gradually add three tablespoons of powdered sugar, and spread roughly over the pudding. Cook for twenty minutes in a moderate oven. Serve cold.
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