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Lemon Sago

Boil half a pint of sago in a quart of water till it is nearly transparent. Add a breakfast-cupful of sugar and three table-spoonfuls of treacle, and the grated rind and strained juice of two lemons. Boil all well together for a few minutes. Have ready a sufficiently large mould (or moulds) rinsed out in cold water. Fill with the sago, and put away in a cool place until cold and set. Turn out into a glass dish, and serve with cream and sugar.