SAGO SOUP.
Ingredients.—5 oz. of sago, 2 quarts of stock. Mode.—Wash the sago in boiling water, add it, by degrees, to the boiling stock, and simmer till the sago is entirely dissolved, and forms a sort of jelly. Time.—Nearly an hour. Average cost, 10d. per quart. Sufficient for 8 persons. Seasonable all the year.
Note.—The yolks of 2 eggs, beaten up with a little cream, previously boiled, and added at the moment of serving, much improves this soup.