Dilute the desired amount of claret with an equal amount of cold water and sweeten to taste. Serve in cups, adding to each cup a few grains of sago, cooked in water and cooled, and two or three

Pieces of pineapple cut in fanciful shape with a French cutter. The claret may be diluted with cold consommé (made from lean meat without bones, and cooked at a low temperature, so that it may not jelly), but the soup will not be quite as clear as when water is used. This soup is appropriate as an appetizer, at a luncheon, "tea," or spread, where cold service is desired.