Apple Sago Pudding

Wash 1 teacupful of sago, pour over it 1 quart of boiling water, stirring continually. Season slightly with salt and 1 tablespoonful of sugar. Let stand. Pare and core apples enough to cover the bottom of the pudding dish, fill cavities with sugar. Season with cinnamon or nutmeg and pour ½ cupful of water in the dish. Bake in the oven until partly done, then pour the prepared sago over the apples and bake slowly one hour. Serve with sugar and cream, or with Hard Sauce.

Sago Pudding

6 tablespoonfuls of sago soaked two hours in cold water, and then boiled soft in a quart of milk, stirring frequently. Add 2 tablespoonfuls of butter, 6 tablespoonfuls sugar beaten with 4 eggs, nutmeg and cinnamon or grated lemon peel and a little juice to flavor. A cup of currants or chopped raisins well dredged with flour may be added, if wished. Bake in a buttered dish three quarters of an hour. Good cold as well. Very nice.

Sago Pudding, With Pastry

Prepare the sago and other ingredients as above, allow to cool. Line a pudding dish with rich paste, turn the sago in, strew over the top ½ pound of Zante currants and bake three quarters of an hour. It is best cold.