550. +Rothe Grütze.+-- Stew ½ pound currants and ½ pound raspberries with ½ pint water about 20 minutes; strain them through a jelly bag; put the juice in a saucepan with the same quantity of water and add sufficient sugar to sweeten; as soon as it begins to boil sprinkle in slowly some of the best sago, allowing 4 tablespoonfuls sago to 1 quart liquid; add a piece of cinnamon and boil slowly till sago is clear, which will take about ½ hour; stir it constantly; turn it into cups or jelly moulds; eat when cold with milk or cream.
551. +Milk Pudding.+-- Boil 1 quart milk with 6 tablespoonfuls sugar, the peel of 1 lemon and add 16 sheets red gelatine which has been soaked for 5 minutes in cold water; stir until the gelatine is dissolved; remove it from fire and add 1 pint Rhine wine; pour it into a jelly mould which has been rinsed with cold water and sprinkled with sugar, set it on ice to get firm and serve with vanilla or lemon custard sauce.
552. +Fruit Custard Pudding.+-- Dip 6 small sponge cakes into the juice of 1 can peaches and lay the cake in a glass dish; lay ½ the peaches over the cake and pour some cold custard over it which is made as follows:--Place a saucepan with 1 quart milk, 4 tablespoonfuls sugar, the yolks of 4 eggs and a pinch of salt over the fire and add 2 tablespoonfuls cornstarch; stir constantly till just about to boil; then remove from the fire and when cold pour it over the cake and peaches; beat the whites to a stiff froth, mix with 2 tablespoonfuls powdered sugar, spread it over the top and serve.
553. +Macaroon Meringue.+-- Place a saucepan with 1 quart milk, the yolks of 4 eggs, 4 tablespoonfuls sugar and 1 tablespoonful cornstarch over the fire and stir constantly till just about to boil; remove instantly and when cold stir 1 cup finely chopped almonds through it; put a layer of macaroons in a glass dish, pour over ½ the custard, put another layer of macaroons and then custard again; beat the whites to a stiff froth, add 1 tablespoonful powdered sugar and spread it over the top.
554. +Lemon Custard Pudding.+-- 1 quart milk, 2 tablespoonfuls cornstarch, 3 eggs, the juice of 2 lemons, the grated rind of 1 and ½ tablespoonful butter; mix the cornstarch with a little cold milk; put the remaining milk over the fire, add the butter and as soon as it begins to boil stir in the cornstarch; boil a few minutes, stirring constantly; remove from fire and when cold mix the eggs with ¾ cup sugar, add the lemon juice and rind, stir this to a cream and add gradually to the cornstarch; when well mixed fill it into a buttered pudding dish and bake till the custard is set; serve cold.