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Sago Pudding, Baked

Wash three table-spoonfuls of sago, and soak it for an hour in half a pint of cold water. Meantime put a pint and a half of milk into a saucepan with a little lemon-rind, an inch of stick cinnamon, or an ounce of blanched and pounded almonds, and let it simmer gently till it is pleasantly flavoured. Strain and sweeten; mix with it the soaked sago drained from the water, and simmer gently, stirring frequently till the preparation is thick. Let it cool, then add two well-beaten eggs and a slice of fresh butter, and beat it again for a few minutes. Pour it into a buttered pie-dish, and bake until the surface is brightly browned. Serve with wine sauce. If a superior pudding is required, four eggs may be used instead of two, and the dish may be lined with puff-paste before the sago is poured into it. Time to bake the pudding, from three-quarters of an hour to an hour. Probable cost, 9d. Sufficient for five or six persons.