Cassell's dictionary of cookery

a man. The sago, on being taken off the fire, is spread out to cool on large tables, after which it is fit to be packed in boxes, or put into bags for shipment, and is known in commerce under the name of ' pearl sago.' " Sago-Meal. — Sago is sometimes imported into this country in the pulverulent state, in which it can be distinguished from arrowroot only by microscopic examination of its particles. These are uniform and spherical, not unequal and ovoid, like those of arrowroot. In this state it is known as sago-meal. Sago Milk. — Soak a large table-spoonful of sago in water for an hour, then boil it in fresh water for two or three minutes. Pour the liquor off, and substitute for it a quart of new milk. Boil the sago gently till the milk is reduced to a pint. Sweeten, flavour, and serve. Time, about an hour to boil the siigo with the milk. Probable cost, 5d. Sufficient for one person. Sago Milk (another way).— <Scc Milk, Sago. Sago, Nutritive Properties of.— " The sago palm," says Professor Johnston, "is cultivated in many places, but it is the chief support of the inhabitants of North-western New Guinea and of parts of the coast of Africa. The meal is extracted from the pith by rubbing it to powder, and then washing it with water upon a sieve. It is baked by the natives into a kind of bread or hard cake, by putting it for a few minutes into a hot mould. The exact nutritive value of sago has not been chemically ascertained. It has been stated, however, that two and a half pounds of it are enough for a day's sustenance for a healthy full-grown man. And as each ti-ee, when cut down in its seventh year, yields seven hundred pounds of sago-meal, it has been calculated that a single acre of land planted with three hundred trees — one-seventh to be cut down every year — will maintain fourteen men." The pith of the sago palm made into bread probably contains a suflicient quantity of gluten to sustain life ; but this is in a great measure washed out in manufacturing the sago of commerce. Sago has been sometimes used, as we have shown elsewhere, as an ingredient of household bread, in the proportion of one part of sago to about three of wheaten flour. Sago, Portland. — Portland sago derives its name from the island of Portland, where it is manufactured from the roots of the common wake robin [Arum maculatum), which is found there in great abundance. The roots are full of farina, but in their natural state are so acrid that on the juice being applied to the skin it raises blisters. On heat being applied by roasting or boiling, this juice is dissipated, and the roots are rendered perfectly harmless. This being done, they are dried and pounded. They yield a starchy matter not unlike the Indian arrowroot; hence Portland sago is sometimes called English arrowroot. Sago Pudding (A German rcfcipe). — Take four ounces of sago, and boil in a quart of milk. AVhen the sago is quite boiled out, remove it from the fire, and stir in a quarter of a pound of creamed butter, four ounces of ;ag- ( 790) SAI biscuit-powder, four ounces of sugar, the peel of a lemon grated, and six or eight eggs heat up. Butter a mould, pour this preparation in, and hake or boil. Send to table with a wine or raspberry sauce poured over the pudding.