E SAGO PUDDING.--Soak one cup of sago in six cups of water;
stew ten small apples, mix with the sago, and bake three quarters of an
hour. Serve with cream and sugar. It is better warm than cold, but
acceptable either way.

RED SAGO MOLD.--Take a quart of red raspberry juice, pure or
diluted with one third water, and sweeten to taste. Have ready one half
cup of best sago which has soaked for twenty minutes in just enough
water to cover. Drain off any water that may remain. Add the sago to the
juice, and cook until the sago is transparent, then turn into molds.
Serve cold with cream. Cranberry or strawberry juice may be used in
place of the raspberry, if preferred.

SAGO FRUIT PUDDING.--Soak a small cup of sago an hour in just
enough water to cover. Drain off any water that may not be absorbed. Mix
two thirds of a cup of sugar with this sago, and stir all into a quart
of boiling water. Let it boil until the sago is perfectly transparent
and pour in a pint of nicely hulled strawberries. Turn into molds to
cool, or serve warm with cream, as preferred. Tapioca can be used
instead of sago, but needs longer soaking. Raspberries, stoned cherries,
or currants can be used in place of strawberries.

SAGO PUDDING.--Soak a cupful of sago for twenty minutes in a cup of
cold water; then pour over it a quart and a cup of boiling water, add a
cup of sugar and one half cup of raisins. Cook till the sago is
perfectly transparent, flavor with vanilla, and set away to cool. Serve
with whipped cream.

MANIOCA WITH FRUIT.--Pare, core, and quarter six medium-sized tart
apples, and put them to cook in a quart of boiling water. Add a cup of
sugar, and cook without stirring until softened, then sprinkle into the
water in which they are cooking five tablespoonfuls of manioca, and cook
until it is transparent, which will be in about ten minutes. Flavor with
a little grated lemon rind, and serve hot with sugar and cream, or mold,
as preferred. Canned peaches, apricots, or cherries may be used in a
similar manner, adding boiling water if there is not sufficient juice to
properly cook the manioca. Or the manioca may be first cooked in boiling
water, using four scant tablespoonfuls for a pint of water, and when
transparent, turning it over sliced bananas, pineapples, or oranges,
molding and serving with cream and sugar.

RASPBERRY MANIOCA MOLD.--Heat a pint of water, and when boiling,
sprinkle into it four scant tablespoonfuls of manioca and cook