Home › The Principles of Cookery › Sago Bread

Sago Bread

One-fourth, or at most one-third, of sago is the best proportion to wheaten flour. Dissolve the sago for three hours in milk-warm water on a hob. Then mix as for common bread. The loaves should be baked in a slack oven for two hours, then allowed to grow stale, when the bread will be found excellent and economical.