The school cookery book

Add the cold water very slowly to the arrowroot, stirring all the time to keep it smooth. Put this and the sugar into a pan, stir till it boils and thickens : then boil for three minutes. Serve hot. There is almost no nounshment in this preparation but it is easily digested, and can sometimes be taken when nothing else is acceptable. When wine is ordered to be taken with arrowroot the above preparation should be used, and the wine well stirred in just before serving. Arrowroot Milk. — Required : Yz oz. arrowroot; Yz pint milk ; i teaspoonful sugar. Prepare as in the last recipe, using milk instead of water. . Stir constantly over a slow fire to prevent the milk from burning. Nourishing because of the milk. Arrowroot Pudding — Required: Yz oz. arrowroot; Yi pint milk; i egg; Y\ oz. butter; i teaspoonful sugar. Prepare the arrowroot, milk and sugar as in the last recipe. Let it cool, stir in the well-beaten yolk of an egg. Pour the mixture into a buttered pie dish. Whisk the white to a stiff froth on a dry plate; stir lightly into the pudding, and allow it to brown for ten minutes in the oven or before the fire. Serve hot. Nourishing. Sago Milk. — Required: Yz oz. sago; Y pint water ; i teaspoonful sugar. Steep the water and sago together for an hour, then put into a pan with the sugar. Bring gently to the boil, stirring constantly ; simmer for about half an hour or till it is quite clear and soft. If thicker than desired add boiling water. Serve hot Sago may be made with milk instead of water. Nourishing when made with milk. Tapioca Milk. — Required: Y? oz. tapioca; pint water or milk; i teaspoonful sugar. Prepare in the same way as sago, simmering the tapioca for an hour, as it is not so easily made soft as sago. Nourishing when made with milk. Rice Milk. — Required: oz. whole rice ; pint milk ; i teaspoonfiil sugar. Wash the rice ; put it with the milk and sugar into a pan, bring slowly to the boil, and simmer very slowly till the rice becomes a pulp. Serve hot or cold. Nourishing. Gruel. — Required : 2 oz. oatmeal ; pint cold water; teaspoonful sugar. Put the oatmeal into a basin, pour over it the cold water, let it stand for twenty minutes. Pour off the water into a pan, pressing the oatmeal with a spoon, so as to leave it as dry as possible. Put the pan on the fire, stir it till it boils, then let it simmer slowly for ten minutes, taking care not to let it burn. Add the sugar and serve hot. Y oz. fresh butter may be stirred in before serving instead of sugar. If preferred, milk may be used instead of water ; also Y teaspoonful of salt may be used. The oatmeal may be used up in a haggis, crappit heads, &c. Slightly nutritious ; produces perspiration. Whey. — Required: 1 pint of milk; 1 teaspoonful of rennet. Warm the milk to the heat of new milk, but do not let it become too hot ; stir in the rennet, keep it warm for a few minutes till the whey appears and is clear. Pour into a basin, let it cool ; break up the curd and strain the whey. Nourishing and cooling. Thick Milk — Required : ^/2 pint milk; y2 0z Hour ; y2 teaspoonful sugar. Break the flour with a small quantity of cold milk • add the rest of the milk gradually, stirring to keep it smooth. Put it into a pan, bring slowly to the boil (still stirring) and boil for ten minutes. Serve hot. Nourishing.