46. Tasmanian Pudding.
Take 2-oz. large sago and swell in a pan on the fire in ½-pint of milk. Pare, core and slice 2 large apples, put them in the oven with a little sugar and water and cook till tender. Take the sago from the fire when it has absorbed the milk. Beat up 1 egg with 1 pint of milk, mix with the sago, and add ½ teaspoonful grated ginger. When the apples are tender, mix all well together, and put in a pie dish and bake ½ hour.