This is a Danish soup, but very welcome in summer in this climate.

Boil two ounces of sago in a pint of water until it is like thick mucilage; add to it a bottle of claret (with a little grated nutmeg, and two teaspoonfuls of sugar or not, as may be preferred); stir it well, strain it, ana set it where it will be ice cold. Then serve as other soup.

Corn-starch may be used in place of sago, using two teaspoonfuls to thicken half a pint of water; let it boil ten minutes before adding the wine; then pour in the wine, stir, and strain, and season or leave unseasoned as may be preferred.