Little Falls weekly transcript. (Little Falls, Morrison Co., Minn.) 1894-19??, 1894-05-18
POSSIBILITIES OF SAGO.
ct Makes Delicious PudGings and Is q Valu-
able Thickener For Soups.

ct Makes Delicious Pudt!ings and Is q Valu-
able Tllickener For Soups.
Sage makes delicious puddingy but
the form of the food should be preserved,
according to an authority in such mat
tiers, who writes as follows in the New
York Tribune: It should be cooked just
long enough so that it will become per-
fectly transparent and will melt in the
mouth when eaten, but will retain it's
shape, like the grain Of rice, instead Of
being melted into formless jelly. Put
scant half cup of sage, we'll washed,
in quart of cold milk and set it over
the fire. Let it come gradually to the
boiling point, stirring it frequently with
wire spoon. Let it boil slowly for 20
minutes, stirring it almost continuously
after it begins to boil. By this time ev-
cry grain of the sage should be perfectly
transparent and easily crushed to a jelly
in the hand. Then take the pudding off
the fire, add the yolks Of four eggs beat
en- with half cup of sugar and little
Of the hot mixture, a pinch Of salt and
such f1avoring as you may prefer.
Orange is nice flavor for this pud-
ding Any delicate wine is also excel
lent. Butter six tin 1nolds or six small
china cups holding about a gill and a
half. Sprinkle the buttered inside Of the
molds with granulated sugar and pour
in your pudding. Set the molds of pud-
ding in deep tin pan filed with luke
warm water to fully half the depth Of
the molds and place them in moder-
ately hot oven to steam for IS minutes.
Turn them out of the molds when they
are done and serve them with a cream
sauce made as follows:
Boil pint of milk. Beat eggs with
even tablespoonfuls Of sugar and q
heaping one Of -four and a pinch of salt.
Add a little of the boiled milk to the
| mixture, and then stir it gradually into
| the main portion Of the boiled milk,
which should be removed from the stove
for this purpose. AS soon as the eggs
have blended smoothly with the milk re-
turn the mixture to the fire, and stir it
continually while it is coming again to
the boiling point Then remove it at
once and add the favoring. A teaspoon
| full OF orange favOring or Of sherry is
excellent III this sauce. The orange fla
vOring here referred to is that made at
home from the thin yellow peel Of Or
anges cut in bits and packed as tight as
| possible in bottles and then covered with
90 per cent Of alcohol. This flavoring
| should stand for one year before it is
used, and it is better if it stands for two
years, when it seems to attain the
strength of a fine liqueur.
| Sage is not only excellent as a sweet
| dessert, but it is valuable thickener
for soups. Two tablespoonful added
raw to 2 quarts Of cold consomme and
| boiled 15 minutes give consomme with
sage. The soup must be skinned to
| get rid of the thin film which covers it
and would otherwise destroy its trans
parency. The soup should be stirred
while the sage is cooking to prevent the
grains of sago from clinging together.
When the soup is served each grain
should be clear transparent lobe, with
out showing the least touch of the white
of the dried pith. Fresh sage will easily
| cook in the time given, but "old stock
that has become hard with keeping may
sometimes take five or ten minutes
more. One Of the most delicious Of all
soups is tomato with sage. Make a well
seasoned tomato PURGE, add 2 table.
spoonfuls Of sage to the cold PURGE and
boil it for from Is to 20 minutes Skim
it and serve. Sometimes chicken force
meat balls are added to this soup as a
garnish.