Sayou. Sago.

No. 1361. - Sago is a dry, granulated starch that is imported from the East Indies. It is the prepared pith of the Sago and other palms. Numerous trees in the East Indies and on the coast of the Indian Ocean, contain a farinaceous pith which is prepared for nutriment by the natives. The Sago Palm is one of the smallest, its height seldom exceeding thirty feet. The trunk is thick, erect and cylindrical, and is covered with a beautiful crown of foliage, of large, pinniate leaves, extending in all directions from the summit and curving gracefully downwards. The medullary matter contains most of the starch. When the large leaves have fallen off and the flowers commence to take their place, the tree is felled and the trunk is cut into billets about six feet long, which are then split to facilitate the extraction of the pith, which is obtained in the state of a coarse powder. This is mixed with water in a trough having a strainer at the end. The water, loaded with farina, passes through the strainer and is received in convenient vessels, where it is allowed to stand until it has settled. It is then drained off and the farina is dried and formed into cakes by the natives. The Sago as sold here is prepared by forming the meal into a paste with water, and nibbing it into grains. This is produced in the greatest abundance in the Moluccas, but the finest quality comes from the Eastern coast of Sumatra, in Malacca and Singapore. It is refined so as to give the grains a fine pearly lustre. This is what is called Pearl Sago, which is the kind generally used. It is a small grain about the size of a pin-head. The common Sago is larger, and the grains are of a more unequal size and of a duller aspect, being mixed with more or less dirty looking powder. Sago is used as an article of diet, being nutritive and digestible, and wholly destitute of irritating properties.

Sago For Invalids

No. 1362. - In its preparation care must be taken to boil it long in water or broth. Drop it into boiling water or broth while stirring it, so the grains will dissolve thoroughly and not form in lumps. Should any portion not be dissolved it must be strained, as it might offend a delicate stomach. A table-spoonful of Sago to a pint of water is sufficient for ordinary purposes. It may be seasoned with sugar, nutmeg or other spices, and wine may be added if advisable.

Sago Gruel

No. 1363. - Boil one quart of water in a saucepan and then drop in three spoonfuls of Sago slowly, while stirring it with a wooden spoon. When it boils steadily, set it on the side of the fire to boil slowly and add a pinch of salt. In three-quarters of an hour add a wine-glassful of good white wine, the juice of one lemon, a soup-spoonful of powdered sugar and a pinch of nutmeg. Serve it hot or put it in an earthen bowl and serve it when cold.

Sago For Soups

No. 1364. - Drop the amount of Sago necessary in boiling broth, or consomme, stirring it until it boils steadily. Sago is added to many purees and cream soups as a garniture. Sago or tapioca with chicken or veal broth, is partaken of in the morning by prima donnas to a considerable extent.

Sago Soup With Cream

No. 1365. - Wash the Sago in cold water, then drop it in a saucepan containing one quart of chicken broth, and let it boil slowly until well cooked. Then season it lightly and add half a pint of cream diluted with the yolks of two raw eggs, which will render it more nourishing.