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Sago Puddings. Sago Cakes

Can be made by preceding receipt for tapioca, Better to write them out if to be used for sago. "Now, Jerry, the bill of fare--what pudding today?" "I thought I would give you steamed pound if that will suit." "Will suit first-rate if you don't fail with it." "Fail?--fail?--there's no such word as fail!" "Well, Jerry, it is time to dish up the puddings. How are they? Look at them." "Failed-- --failed--by the holypoker!" "Now, Jerry, this is too much for human nature. There is no need to fail with steamed cake-puddings. There is a reason for everything, and pound pudding fails only because either there is too much sugar in the mixture or else because it does not get done enough. Now your mixture is all right but your puddings are not done. There is a white, light layer on top where the steam was hottest, but all the rest is gum and sugar. Steamed sponge puddings are the easiest to cook; they take from an hour and a quarter upwards according to size. Pound puddings come next, but they must have near two hours, unless very small. Steamed fruit puddings take much longer. If you go to a high point in the mountains your puddings need to steam longer still. And remember the water below must never stop boiling, and time counts nothing if you have no steam up."

Now who would have thought there was another pudding of bread, more or less, lurking back here? Sorry they are so numerous, but this is a very good one and steamed puddings are in demand.