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Grape Sago Pudding

Soak I cupful of sago over night in plenty of cold water; in the morning pour off the water; put the sago in a double boiler with I cupful of boiling water, ½ of a cupful of sugar, 1/4 teaspoonful of salt, and I cupful of juice pressed from grapes which have been stemmed and cooked for ten minutes. Cook until the sago is clear, adding more grape juice if it becomes too stiff, then add I cupful of seeded grapes, cook ten minutes more and turn into a baking dish. Brown in a quick oven and serve with a creamy sauce.