MILLET, ARROWROOT, GROUND RICE, RICE, TAPIOCA, AND SAGO PUDDINGS.
Puddings of this sort are so similar and simple, that it is only
necessary to give one receipt, which will serve as a guide for
all;–they are all made with milk, all require to be thoroughly done,
all require to be mixed with eggs and sweetened with sugar, and
are good either boiled or baked. The cook must use her judgment in
adopting the quantities to the size of the pudding required, and the
taste of the family she serves.
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