Sufficient_ for 8 persons.

SAGO SOUP.

152. INGREDIENTS.--5 oz. of sago, 2 quarts of stock No. 105.

_Mode_.--Wash the sago in boiling water, and add it, by degrees, to the
boiling stock, and simmer till the sago is entirely dissolved, and forms
a sort of jelly.

_Time_.--Nearly an hour. _Average cost_, 10d. per quart.

_Sufficient_ for 8 persons.

_Seasonable_ all the year.

_Note_.--The yolks of 2 eggs, beaten up with a little cream, previously
boiled, and added at the moment of serving, much improves this soup.

[Illustration: SAGO PALM.]

SAGO.--The farinaceous food of this name constitutes the pith of
the SAGO tree (the _Sagus farinifera_ of Linnaeus), which grows
spontaneously in the East Indies and in the archipelago of the
Indian Ocean. There it forms the principal farinaceous diet of
the inhabitants. In order to procure it, the tree is felled and
sawn in pieces. The pith is then taken out, and put in
receptacles of cold water, where it is stirred until the flour
separates from the filaments, and sinks to the bottom, where it
is suffered to remain until the water is poured off, when it is
taken out and spread on wicker frames to dry. To give it the
round granular form in which we find it come to this country, it
is passed through a colander, then rubbed into little balls, and
dried. The tree is not fit for felling until it has attained a
growth of seven years, when a single trunk will yield 600 lbs.
weight; and, as an acre of ground will grow 430 of these trees,
a large return of flour is the result. The best quality has a
slightly reddish hue, and easily dissolves to a jelly, in hot
water. As a restorative diet, it is much used.

SEMOLINA SOUP.

153. INGREDIENTS.--5 oz. of semolina, 2 quarts of boiling stock, No.
105, or 106.

_Mode_.--Drop the semolina into the boiling stock, and keep stirring, to
prevent its burning. Simmer gently for half an hour, and serve.

_Time_.--1/2 an hour. _Average cost_, 10d. per quart, or 4d.

_Seasonable_ all the year.

_Sufficient_ for 8 persons.

SEMOLINA.--This is the heart of the _grano duro_ wheat of Italy,
which is imported for the purpose of making the best vermicelli.
It has a coarse appearance, and may be purchased at the Italian
warehouses. It is also called _soojee;_ and _semoletta_ is
another name for a finer sort.

SOUP A LA SOLFERINO (Sardinian Recipe