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Sago Jelly

4 heaping tablespoonfuls (4 2 egg whites ozs.) sago I quart (4 cups) water 2 tablespoonfuls maple syrup 1 gill (1/4 cup) whipped cream Wash the sago, put it into a casserole with the water and let it simmer for three hours; as it boils add the maple syrup.

Divide it into small casseroles. Beat up the cream with the whites of eggs stiffly beaten, and decorate the jelly with them.