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Red Sago

Take some juice drawn from currants or raspberries, or both mixed, or strawberries and currants are equally suitable. Measure the juice, and allow two ounces of sago to the pint, then put the two together, and cook until the sago is done; add a little sugar. When it is ready, pour it into a damp mould, and turn out when set. Serve with cream or custard.