1-1/2
lbs. of apples
5
oz. of sago
Juice
of a lemon
A
teaspoonful of ground cinnamon
and
sugar to taste.
Wash
the sago and cook it in 1-1/2 pints of water, to which the cinnamon is added;
meanwhile have the apples ready, pared, cored, and cut up; cook them in very
little water, just enough to keep the apples from burning; when they are quite
soft rub them through a sieve and mix them with the cooking sago, adding sugar
and lemon juice; let all cook gently for a few minutes or until the sago is
quite soft; put the mixture into a wetted mould, and turn out when cold.