Cold Wine Soup.
Wash quarter of a pound of fine sago in cold water, put it over the fire in two quarts of cold water, and boil it gently until the grains are transparent; then dissolve with it half a pound of fine sugar, add a very little grated nutmeg, a dust of cayenne, and an even teaspoonful of salt; when the sugar is melted add a bottle of claret, and as much cold water as is required to make the soup of an agreeable creamy consistency; cool it before serving.