Sago Souffle Recipe

A pint of rich milk, two and a half ounces of butter, one ounce and a

half of sugar, two ounces of pearl sago, one ounce and a half of

blanched almonds chopped very fine. Mix all together, put over the fire

and let it cook for fifteen minutes, stirring constantly, remove from

the stove and let it cool. Beat three eggs and add a little at a time

until all is used, flavor with half a teaspoonful of almond extract,

put in a pudding dish and bake half an hour. Sift a little powdered

sugar over it and serve immediately in the dish in which it is baked.

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