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Rum Pudding

Pour over one breakfast cupful of breadcrumbs just sufficient rum to moisten them. Beat the yolks of half a dozen eggs with the whites of two add, five table-spoonfuls of granulated sugar, mix them with the soaked breadcrumbs and flavor with the grated peel of a lemon and a small quantity of grated nutmeg. Whisk the whites of four eggs to a stiff froth and mix them with the above ingredients. Butter the interior of a dome-shaped mould, fill it with the mixture, put it into a saucepan of boiling water and steam it for an hour. Care must be taken not to allow the water to enter the mould. When cooked, turn the pudding onto a hot dish, pour one wine-glassful of rum over it, ignite it, and serve it immediately with a sauceboatful of orange sauce. Sago Pudding, Baked Boil the thinly-pared rind of a large lemon in one quart of new milk. Take the lemon peel out of the milk and put in one teacupful of washed sago and three-fourths of a teacupful of sugar. Allow the sago to simmer for twenty minutes, or until tender, then remove it from the fire and leave it to cool. Line a buttered pie-dish with rich puff-paste; mix two ounces of butter and five well-beaten eggs with the sago, turn it into a pie-dish and bake it for one hour in a moderate oven. When cooked, serve the pudding in the same dish.