Waterbury evening Democrat., 1894-04-17
POSSlBlLlTlES OF sAGO.
1t Makes Delicious Puddlngs and Is a Xalu-
 able Thickener For Soups.

1t Makes Delicious Puddlngs and Is a Valu-
 able Thickener For Soups.
 Sago makes a delicious pudding, but the form of the food should be preserved, according to an authority in such mat ters, who writes as follows in the New York Tribune: It should be cooked just long enough so that it will become per fectly transparent and will melt i'll the mouth when eaten, but will retain its shape, like the grain of rice instead of being melted into formless jelly. Put scant half cup of sago, well washed, in a quart of cold milk and set it over the fire. Let it come gradually to the boiling point, stirring it frequently with a wire spoon. Let it boil slowly for 20 minutes, stirring it almost continuously after it begins to boil. By this time ev- cry grain of the sago should be perfectly transparent and easily crushed to a jelly in the hand. Then take the pudding off the fire, add the yolks of four eggs beat en with half cup of sugar and little of the hot mixture, pinch of salt and such fiavoring as you may prefer.
 Orange is a nice flavor for this pud- ding. Any delicate wine is also excel lent Butter six tin molds or six small china cups holding about a gill and a half. Sprinkle the buttered inside of the molds with granulated sugar and pour in your pudding. Set the molds of pud- ding in deep tin pan filled with luke warm water to fully half the depth of the molds and place them in inoder- ately hot oven to steam for 45 minutes. Turn them out of the molds when they are done and serve them with a cream sauce made as follows:
 Boil pint of milk. Beat eggs with even tablespoonfuls of sugar and a heaping one of flour and pinch of salt. Add little of the boiled milk to the mixture, and then stir it gradually into the main portion of the boiled milk, which should be removed from the stove for this purpose. As soon as the eggs have blended smoothly with the milk re- turn the mixture to the fire, and stir it continually while it is coming again to the boiling point. Then remove it at once and add the f1avoring A teaspoon full of orange fiavoring or of sherry is excellent ill this sauce. The orange fla voring here referred to is that made at home from the thin yellow peel of or anges cut i'll bits and packed as tight as possible in bottles and then covered with 90 per cent of alcohol. This f1avoring should stand for one year before it is used, and it is better if it stands for two years, when it seems to attain the strength of fine liqueur.
 Sago is not only excellent as sweet dessert, but it is valuable thickener for soups. Two tablespoonfuls added raw to quarts of cold consomme and boiled 15 minutes give a consomne with sago The soup must be skinned to get rid of the thin film which covers it and would otherwise destroy its trans parency. The soup should be stirred while the sago is cooking to prevent the grains of sago from olinging together. When the soup is served each grain should be clear transparent lobe, with out showing the least tbuch of the white of th9 dried pitt Fyssh sag3@ill easily cook ip the Im5 giv6n, buG 'sold sJTo;ck" that has become hard with keeping may sometimes take five or ten minutes more One of the most delicious of all soups is tomato with sago Make we'll seasoned tomato puree, add 3 table spoonfuls of sago to the cold puree and boil it for from 15 to 20 minutes. Skim it and serve. Sometimes chicken force meat balls are added to this soup as a garnish.