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Sago and Apple Pudding

Soak a tea-cupful of large sago in cold water for an hour, to free it from the earthy taste. Rinse it well, and boil gently till clear in a quart of water. Stir frequently, and add a little more hot water if necessary. This will depend upon the quality of the sago, which when taken from the fire should be tolerably thin. Half fill a large buttered pie-dish with partially-boiled apples. Sweeten these, and sprinkle over them a little grated lemon-rind or powdered cinnamon. Pour the boiled sago over them, and bake the pudding in a moderate oven. When the apples are soft the pudding is done enough. Time to boil the sago, about an hour; to bake the pudding, about an hour. Probable cost, 6d. Sufficient for five or six persons.