SAGO JELLY
- 4 heaping tablespoonfuls (4 ozs.) sago
- 1 quart (4 cups) water
- 2 tablespoonfuls maple syrup
- 2 egg whites
- 1 gill (ΒΌ cup) whipped cream
Wash the sago, put it into a casserole with the water and let it simmer for three hours; as it boils add the maple syrup.
Divide it into small casseroles. Beat up the cream with the whites of eggs stiffly beaten, and decorate the jelly with them.