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Cook half a cupful of sago in two cupfuls of milk until clear, add a pinch of salt and three tablespoonfuls of sugar. Beat the whites of three eggs, add to the mixture, and cook for two minutes. Flavor with lemon when a little cool, and fold in lightly one cupful of whipped cream. Pour into a mould and set on ice. Serve with a sauce of fresh fruit, crushed and sweetened.

One third of a package of gelatine, one fourth of a cupful of cold water, the whites of three eggs, one cupful of boiling water, one cupful of sugar, and one fourth of a cupful of lemon-juice. Soak the gelatine in the cold water, dissolve in the boiling water, add the lemon-juice, strain, and set aside in a cool place. When cool, but not stiff, beat in the stiffly-beaten whites of the eggs, and pour into a shallow oblong mould to chill. The whites of the eggs will rise to the top. When cold, cut into squares and serve with a boiled custard sauce.

One cupful of brown sugar, one cupful of cider, one fourth of a cupful of good vinegar, two bay leaves, twenty whole cloves, six whole