Wash a tablespoonful of sago in cold water, and then soak it for an hour or rather more in cold water. The water can be changed once or twice, as it is apt to be dirty; then boil it in a pint of milk or water for about an hour. It can be sweetened and flavoured in various ways, to suit the taste and desire of the invalid. One of the nicest is a few strips of lemon-peel, sugar, and a little brandy and nutmeg. Sago varies in quality. If too thick, it is easily made thin by adding more milk or water.

Sago Pudding

Wash thoroughly two tablespoonfuls of sago, and boil it in a pint of milk or water, sweetened with sugar. When the sago and water become thick, turn it out into a pie-dish, and add one or more eggs, according to the desired richness, and an ounce of butter. Mix all well together, grate some nutmeg over the top, and bake in the oven for about an hour. Sago pudding can be flavoured in various ways, viz: lemon-peel, spices, such as cinnamon, cloves, etc.; essences, such as almond, lemon, vanilla, etc. Nutmeg and sugar are, however, the plainest and the nicest.

Sago Soup

Wash about a tablespoonful of sago thoroughly, boil it in three pints of No. 1 or No. 2 Stock (see No. 10), and serve. This is a very nice cheap soup when made with Stock No. 2. Rub the saucepan well with a bead of garlic - i.e., if the flavour is not objected to.