3 cups milk.

6 tablespoons sugar.

2 tablespoons best white sago.

Butter size of a walnut.

2 eggs - or 3 yolks.

1/2 cup cream to whip in.

Flavoring.

Put on the milk with the sugar and sago in it, stir from the bottom once or twice lest the sago stick at the first heating, and let simmer until the grains are transparent - about 20 minutes. Then add the beaten eggs and the butter, cool, flavor and freeze and beat in the whipped cream.

Cost - same as tapioca and rice puddings.

Note. - The reason for using butter in these preparations of starch, tapiaco and sago is to whiten them. Without it they have more or less of a bluish, semi-transparent appearance that is not rich, but the addition of butter well beaten in makes the fluid portion white as milk and leaves the grains distinct to show up the compound for what it is. This is especially useful to know when eggs are dear and scarce and large quantities of these puddings are needed for hotel use.