Spread with jam
quickly and roll up. Serve hot or cold.
27. SAGO SHAPE.
5 ozs. small sago, sugar to taste, 1-1/2 pints water, or water and fruit
juice.
Wash the sago. Soak it for 4 hours. Strain off the water. Add to the
strainings enough water or the juice from stewed fruit to make 1-1/2 pints
liquid. Sweeten if necessary, but if the juice from stewed fruit is used
it will probably be sweet enough. This dish is spoiled if made too sweet.
Put the sago and 1-1/2 pints liquid into a saucepan and stew for 20
minutes. Now add the stewed fruit which you deprived of its juice, stir
well, pour into a wet mould, and serve cold. Made with water only, and
flavoured with a very little sugar and lemon peel, it may be served with
stewed fruit.
28. SUMMER PUDDING.
Put a layer of sponge cake at the bottom of a glass dish. Cut up a tinned
pine-apple (get the pine-apple chunks if possible) and fill dish, first
pouring a little of the juice over the cake. Melt a very little agar-agar
in the rest of the juice. (Allow half the 1/4 oz. to a pint of juice.)
Pour over the mixture. Serve when cold.
29. TREACLE PUDDING.
Line a pudding-basin with short crust. Mix together in another basin some
good cane golden syrup, enough bread-crumbs to thicken it, and some grated
lemon rind. Put a layer of this mixture at the bottom of the
pudding-basin, cover with a layer of pastry, follow with a layer of the
mixture, and so on, until the basin is full.
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