Soak five table-spoons sago in half a pint cold water thirty minutes, then add one cup sugar and two table-spoons lemon juice. Pour over three cups boiling water; boil the whole in a farina boiler one hour; pour into moulds; when cold turn out and serve with fruit juice.
SAGO CURRANT JELLY.
Soak in cold water five table-spoons sago one hour; strain off the water, add half pint currant juice (strained); boil slowly fifteen minutes, stirring occasionally, then add half a cup sugar. Pour into moulds; serve the following day without sauce. Cranberries or other acid fruits can be used. Makes a very tempting dish for an invalid.
NUTRINA OR BRAN JELLY.
1st. Go to the mill yourself, and watch the miller while he gives you clean wheat bran.
2d. Have a kettle of boiling soft water on the stove. Sift with one hand, stirring briskly all the while with a paddle or wooden spoon, held in the other, until the mass is about the consistency of a thick gruel. Let this boil slowly two hours. Place a sieve over the top of a pan and pour this gruel in it to drain. When well drained place the pan on the stove and allow it to come to a boil. Mix with cold water a spoonful or so of sifted graham flour, enough to bring the boiling gruel to about the consistency of a smooth gravy, or thick gruel.
Dip into moulds—coffee cups are nice for this—and allow to become cold, when, if right, it will be a trembling, delicate jelly. Perhaps it will be necessary to experiment a little, as the first trial may not be entirely successful, but depend upon it, the outcome is well worth painstaking.
Nutrina accompanied with various sauces makes a welcome dessert. People who use milk or cream would like nutrina with a cream sauce. Nutrina can not be too highly recommended, for it suits so wide a range of conditions.—Dr. M. Augusta Fairchild.
Nutrina contains the phosphates of the grain, hence it is a valuable nerve nutritive. Is especially excellent for nursing mothers and children when first weaned.