The oven is heated over a clear fire of embers, and is lightly filled with the sago-powder.

The openings are then covered with a flat piece of sago bark, and in about five minutes the cakes are turned out sufficiently baked.

The hot cakes are very nice with butter, and when made with the addition of a little sugar and grated cocoa-nut are quite a delicacy.
They are soft, and something like corn-flour cakes, but leave a slight characteristic flavour which is lost in the refined sago we use in this country.

When not wanted for immediate use, they are dried for several days in the sun, and tied up in bundles of twenty.

They will then keep for years; they are very hard, and very rough and dry, but the people are used to them from infancy, and little children may be seen gnawing at them as contentedly as ours with their bread-and-butter.