Cassell's New Dictionary of Cookery

From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.

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Sago Porridge

Wash the sago in cold water, and boil it in water, allowing two table-spoonfuls of sago to every pint of water. Add pepper and salt to taste, and let cold milk be served with the porridge.

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