Beat up three yolks of eggs in a tureen, and gradually add the mixture.

It must not be added to the eggs in a boiling state or else they will curdle.

A wineglassful of brandy is a great improvement, but is not absolutely necessary.

The wheat takes a long time to get tender, probably four hours.
SAGO PORRIDGE .-- Wash the sago in cold water and boil it in some water, allowing about two tablespoonfuls to every pint; add pepper and salt and let cold milk be served with the porridge.
MILK TOAST .-- This is a very useful way of using up stale bread.

Toast the bread a light brown, and if by chance any part gets black scrape it gently off.