Cassell's dictionary of cookery

suited for children and invalids. It is made from the pith of a tree which grows abundantly in the East Indies. In order to obtain it, the tree is cut down, and the pith extracted from the trunk, reduced to powder, washed, dried, and rubbed into grains for exportation. {See Sago, Manufacture of). Large forests of the sago-palm grow in the Moluccas, and one tree will yield from 100 to 800 pounds of sago. Sago and Apple Pudding.— Soak a tea-cupful of large sago in cold water for an hour, to free it from the earthy taste. Einse it well, and boil gently till clear in a quart of water. Stir frequently, and add a little more hot water if necessary. This will depend upon the quality of the sago, which when taken from the fire should be tolerably thin. Half fill a large buttered pie-dish with partiallyboiled apples. Sweeten these, and sprinkle over them a little grated lemon-rind or powdered cinnamon. Pour the boiled sago over them, and bake the pudding in a moderate oven. ^^'^^en the apples are soft the pudding is done enough. Time to boil the sago, about an hour ; to bake the pudding, about an hour. Probable cost, 6d. Sufiicient for five or six persons. Sago, Beer Soup with {see Beer Soup with Sago). Sago Bread. — One-fourth, or at most onethird, is the best proportion to wheaten bread. Dissolve the sago for three hours in milk-warm water on a hob. Then mix as for common bread. The loaves should be baked in a slack oven for two hours, then allowed to grow stale, when the bread wUl be found excellent and economical. Sago for Invalids. — Soak a table-spoonful of sago for an hour. Rinse it, and boil it gently till clear with a pint of water or milk and water. A little thin lemon-rind, grated nutmeg, cinnamon, or any other flavouring, may be boiled with it, or the sago may be merely sweetened and served with a table-spoonful of wine or brandy stirred into it at the last moment. If the siigo is too thick, a little more water may be added. Time, about threequarters of an hour to boil the sago. Sufiicient for one person. Probable cost, 2d., exclusive of the wine, &c. Sago Gruel. — Take two table-spoonfuls of sago, and place them in a small saucepan ; moisten gradually with a little cold water. Set the preparation on a slow fire, and keep stirring till it becomes rather stiff and clear. Add a little grated nutmeg and sugar to taste ; if preferred, half a pat of butter may also be added with the sugar, and a glassful of wine will be an improvement to the gruel. Sago Jelly. — Take one pound of sago and five pints of water. Wash the sago well, then boil it with the water till it is reduced to a transparent jelly. The preparation may be flavoured to taste. Sago, Manufacture of.— The following description of the manufacture of this important article of commerce is given by I\Ir. Simmonds in his " Commercial Products of the Vegetable Kingdom ":—" The tree being cut down, the exterior bark is removed, and the heart or pith SAG ( 789 ) SAG