2498—English Tapioca, Sago, and Semolina Puddings, etc.

Whatever be the paste used, it should be cooked in very slightly-sugared milk, flavoured according to fancy, and in the quantities given above. Thicken by means of two eggs per pint of the preparation; pour the whole into a buttered pie-dish, and cook in the oven in a bain-marie.

N.B.—All English puddings of this class are made in the same way, and, as already stated, are served in the dish in which they have cooked.