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Sago Sauce for Boiled Puddings

Wash a table-spoonful of large sago, and boil it in the third of a pint of water for ten minutes. Sweeten it, flavour with a little grated lemon-rind or pounded cinnamon, add the strained juice of a small lemon and a glassful of sherry or Madeira, let it boil up once, and serve. Time, twenty minutes. Probable cost, 10d. Sufficient for six or eight persons.