Published as America rationed meat for the war, this is a whole cuisine built without it — nut roasts and cheese soufflés, dasheen and okra soups, vegetable gelatine, and a chapter on what to do with the whites of eggs.

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Milk Sago

4 ounces of sago 1 quart milk Nutmeg Sugar Prepare this exactly as for milk rice. Any other flavoring can be substituted for the nutmeg. A strip of thin lemon peel simmered for the last half hour in the milk makes an agreeable flavoring.

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Milk Sago

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