-dish with puff-paste, pour in the pudding, grate a
little nutmeg over the top, and bake from 3/4 to 1 hour.

_Time_.--3/4 to 1 hour, or longer if the oven is very slow.

_Average cost_, 1s.

_Sufficient_ for 5 or 6 persons. _Seasonable_ at any time.

_Note_.--The above pudding may be boiled instead of baked; but then
allow 2 extra tablespoonfuls of sago, and boil the pudding in a buttered
basin from 1-1/4 to 1-3/4 hour.

SAGO.--Sago is the pith of a species of palm (_Cycas
circinalis_). Its form is that of a small round grain. There are
two sorts of sago,--the white and the yellow; but their
properties are the same. Sago absorbs the liquid in which it is
cooked, becomes transparent and soft, and retains its original
shape. Its alimentary properties are the same as those of
tapioca and arrowroot.

SAGO SAUCE FOR SWEET PUDDINGS.

1368. INGREDIENTS.--1 tablespoonful of sago, 1/3 pint of water, 1/4 pint
of port or sherry, the rind and juice of 1 small lemon, sugar to taste;
when the flavour is liked, a little pounded cinnamon.

_Mode_.--Wash the sago in two or three waters; then put it into a
saucepan, with the water and lemon-peel; let it simmer gently by the
side of the fire for 10 minutes; then take out the lemon-peel, add the
remaining ingredients, give one boil, and serve. Be particular to strain
the lemon-juice before adding it to the sauce. This, on trial, will be
found a delicious accompaniment to various boiled puddings, such as
those made of bread, raisins, rice, &c.

_Time_.--10 minutes. _Average cost_, 9d.

_Sufficient_ for 7 or 8 persons.

BAKED SEMOLINA PUDDING.

1369. INGREDIENTS.--3 oz. of semolina, 1-1/2 pint of milk, 1/4 lb. of
sugar, 12 bitter almonds, 3 oz. of butter, 4 eggs.

_Mode_.--Flavour the milk with the bitter almonds, by infusing them in
it by the side of the fire for about 1/2 hour; then strain it, and mix
with it the semolina, sugar, and butter. Stir these ingredients over the
fire for a few minutes; then take them off, and gradually mix in the
eggs, which should be well beaten. Butter a pie-dish, line the edges
with puff-paste, put in the pudding, and bake in rather a slow oven from
40 to 50 minutes. Serve with custard sauce or stewed fruit, a little of
which may be poured over the pudding.

_Time_.--40 to 50 minutes. _Average cost_, 1s. 2d.

_Sufficient_ for 5 or 6 persons. _Seasonable_ at any time.

SEMOLINA.--After vermicelli, semolina