1/4 cup sago 1 pt. water

1/4 small bay leaf

1 large stalk of celery, crushed, or a few celery tops 1 medium onion, sliced a sprig of parsley

1 1/4 - 1 1/2 pt. milk salt yolk of 1 small egg

1/4 cup cream chopped parsley if desired

Wash sago and cook with bay leaf, celery, parsley and onion in the water until clear; add hot milk, rub through colander, add salt and keep hot. Just before serving, beat together the yolk of the egg and the cream, stir several spoonfuls of hot soup into the mixture, turn all into the soup, stir well, but do not boil, add chopped parsley, serve at once.