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Wash 1 teacupful of sago, pour over it 1 quart of boiling water, stirring continually. Season slightly with salt and 1 tablespoonful of sugar. Let stand. Pare and core apples enough to cover the bottom of the pudding dish, fill cavities with sugar. Season with cinnamon or nutmeg and pour 1/2 cupful of water in the dish. Bake in the oven until partly done, then pour the prepared sago over the apples and bake slowly one hour. Serve with sugar and cream, or with Hard Sauce.