The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1894-05-18
POSSIBILITIES OF sAeo.
It Makes Delicious Puddings and Is Valu'
able Thickcner For Soups.

It Makes Delicious Puddings and Is Valu-
able Thickcner For Soups.
Sage makes delicious pudding, but
the form of the food should be preserved,
according to an authority in such mat
ters, who writes as follows in the New
York Tribune: 1t 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 its
shape like the grain of rice, instead of
being melted into formless jelly. Put
o scant half cup of sago, well washed,
in q 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 sago 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 a little
Of the hot mixture, pinch of salt and
such tlayoring as you may prefer.
Orange is q nice flavor for this pud-
ding. Any delicate wine is also excel.
lent. Butter six tin molds or six small
china cups holding about q gill and a
half. Sprinkle the buttered inside of the
molds with granulatod sugar and pour
in your pudding. Set the molds OF pud-
ding in a deep tin pan filled with luke
warm water to fully half the depth Of
the molds and place them in a modor-
ately hot oven to steam for 40 minutes
Turn them ont Of the molds when they
are done and serve them with cream
sauce made as follows:
Boil pint of milk. Beat eggs with
3 even tablespoonfuls Of sugar and n
heaping one of flour and a pinch of salt
Add 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 iayoring. A teaspoon.
full Of orange favoring or Of sherry is
excellent in 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
80 per cent of alcohol This fiavoring
should stand for one year before it is
used, ard it is better if it stands for two
years, when it seems to attain the
strength OF fine liqueur.
Sage Is not only excellent as a sweet
dessert but it is a valuable thickcncr
for soups. Two tablespoonfuls added
raw TO ? quarts Of cold coSsomme and
boiled Is minutes give a consomme with
sago. The soup must be SKINNED to
get rid Of the thin film which covers it
and would otherwise destroy its trans
parcncy. The soup should be stirred
while the sago is cooking to prevent the
grains Of sago from clinging together.
When the soup is served each grain
should be a clear transparent lobe, with
out showing the least touch Of the white
of the dried pith. Fresh sago 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 sago. Make a well
seasoned tomato puree, add 2 table
spoonfuls Of sago to the cold pureo and
boil it for from 10 to 90 minutes. Skim
it and serve. Sometimes chicken force
meat balls are added to this soup as a
garnish.