RASPBERRY SAGO
Wash one-half pint of sago, cover with one and one-half pint cold water; soak one hour. Cook in double boiler until sago is clear and transparent. Have carefully picked red raspberries half filling a glass dish. When the sago is cool pour over the raspberries. Set away to cool. Serve with sugar and cream. Other fruits, such as strawberries, peaches, etc., may be used in place of raspberries.
Mrs. F. L. Levy