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Wash, soak, and cook one cupful of split peas in plenty of water until tender; rub through a colander, return to the fire, adding enough hot water to make three pints in all, and a few slices of onion. Wash three tablespoonfuls of sago in warm water, and stir gradually into the soup; simmer for a half-hour, or until well dissolved. Remove the onion, and season with salt. Add a few spoonfuls of thin cream or rich milk to the beaten yolk of an egg, and stir into the soup a few minutes before serving.

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Soak one-half cup of sago for an hour in a cup of cold water; then add a quart of hot water, and simmer until transparent. In the meantime cook together one cup of prunes and one-half cup of raisins in a small quantity of water. When the sago is transparent, add the fruit, together with one-half cup of currant, plum, or some other tart fruit juice, and one-half cup of sugar. This will make three pints of soup. Serve hot with croutons.

Instead of the above, rice with dried apricots, and prune or currant juice may be used.