The recipe given here is for apple soup, but pears, plums, etc., may be cooked in exactly the same way.
1 lb. apples, 1 qt. water, sugar and flavouring, 1 tablespoon sago (may substitute cornstarch for sago).
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.