1 heaped cup sago - 1/2 pound.

6 cups milk - 3 pints.

1/2 cup sugar.

Butter size of an egg.

4 eggs or 8 yolks.

Grated lemon rind or other flavor.

Boil the milk with the sugar in it - which prevents burning - dredge in the sago, push the kettle to the back of the stove, or set on bricks and cook about 1/2 hour. Beat the eggs, mix all, bake in a 3 quart pan, about 1/2 hour more. Serve with lemon syrup sauce - the transparent sauce with lemon juice and rind in it. Cost: 20 cents for over 2 quarts or 30 orders.