27. Sago Jelly.
Boil a quarter pound of small sago in one quart of water till quite clear and thick—if too thick add a little more water—but it must be very thick and stiff. Now add a half pound of sugar, the juice of three oranges strained, a drop or two of oil of oranges, a pennyworth of saffron that has been dissolved in a wine glass of boiling water and strained, some almonds blanched and cut into thin strips. Mix all well together, and pour into a plain mould that has been rinsed with cold water. Let it get quite cold and set, and turn out on a glass dish. Decorate with chow-chow according to fancy.