Evening Republican, Volume 16, Number 230, Rensselaer, Jasper County, 25 September 1912 — Apple Sago. [ARTICLE]

Apple Sago.

To make apple sago put 1 cup sago in a quart of tepid water, with a pinch of salt, and soak 1 hour. Take 6 or 8 apples, pare and core or quartered and steamed tender, and put In the pudding dish. 801 l and stir the sago until clear, adding water to make It thin, and pour it over the apples. Bake T hour. This Is good hot with butter and sugar. As apples are hard to get now, make It this way : One quart milk, 4 tablespoons sago boiled In the milk till soft. Set dish In kettle of hot water and let the sago swell gradually. Beat up 3 eggs and stir into cooked milk and sago; salt and sugar to taste. Then put in oven and bake very lightly. Serve with creamy sauce.