1
lb. apples
1
qt. water
1-tablespoon
sago
and
sugar and flavoring as required.
Wash the apples and
cut into quarters, but do not peel or core. Put into a saucepan with the water
and sugar and flavoring to taste. When sweet, ripe apples can be obtained,
people with natural tastes will prefer no addition of any kind. Otherwise, a
little cinnamon, cloves, or the yellow part of lemon rind may be added. Stew
until the apples are soft. Strain through a sieve, rubbing the apple pulp
through, but leaving cores, etc., behind. Wash the sago, add to the strained
soup, and boil gently for 1 hour. Stir now and then, as the sago is apt to
stick to the pan.