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SAGO PUDDING (a German recipe)

Take four ounces of sago, and boil in a quart of milk. When the sago is quite boiled out, remove it from the fire, and stir in a quarter of a pound of creamed butter, four ounces of biscuit-powder, four ounces of sugar, the peel of a lemon, grated, and six or eight eggs beaten up. Butter a mould, pour this preparation in, and bake or boil. Send to table with a wine or raspberry sauce poured over the pudding.