Cassell's dictionary of cookery

dessert-spoonful of aiTowroot, and mix with it a wine-glassful of cold water. Pour on this a pint of boiling water ; sweeten with moist sugar, flavour with a little nutmeg, let the gruel simmer on the fire for five minutes, and ! then add a table-s230onful of brandy. I Plumbe's Arrowroot Jelly (Invalid I Cookeky).— This is a nutritious and restoring PLU (594 POE jelly for invalids. Mix in a tumbler a piled tea-spoonful of arrowroot with a little cold water; pour upon it sufficient boiling water to form a clear jelly, stirring well Avhilst the water is being pom-ed on it ; last of all add a glassful of sherry. Plumbe's Arrowroot Omelet.— Beat up two eggs, and nrix with them one table- spoonful of arrowroot and a tea-cupful of milk ; add a little pepper and salt, and sugar, if pre- ferred ; thi-ow the whole into a flat saucepan, previously well heated, and covered with melted butter. Keep the saucepan in motion over the fu-e, then turn the omelet several times ; roll it up, and keep it in motion till it is slightly browned. Probable cost, Plumbe's arrowroot, Is. 6d. 23er pound. Plumbe's Arrowroot Pudding, Baked. — Take about four table-spoonfuls of arrowroot, or three and a half oimces, and add to it one quart of milk. Boil for four minutes, stirring briskly. Allow the pudding to cool, and then thoroughly mix into it two eggs well beaten, A\'ith three table-spoonfuls of sugar. Flavour to taste, and bake for half an hour in an oven, or brown the pudding before the fire. Probable cost, Pliunbe's arrowroot. Is. 6d. per pound. Plumbe's Arrowroot Sponge Cake. — Take a quarter of a pound of arrowroot, a quarter of a pound of butter, and two tea- spoonf Ills of baking-powder, and mix these in- gredients very well together. Take three eggs, and beat the yolks and whites separately for fifteen minutes, then add to them a quarter of a pound of bruised white sugar ; mix all well together, flavour to taste, beat for fifteen minutes, put the cake into a buttered tia papered all round two inches deeper than the tin, and bake in a quick oven for an hour. Probable cost, Plumbe's arrowroot. Is. 6d. per pound. Plumbe's Arrowroot Thickening for Soups, &C. — To tliicken soups take one ounce of arrowroot, and very gradually add sufficient liquid to make it of the consistency of batter ; that it may be smooth, moisten spar- ingly at first, and beat with the iDack of a spoon till every lump has disappeared. Boil the soup quickly whilst the thickening is being stirred into it, and let it simmer for ten minutes after- wards. One ounce of arro'wroot is sufficient for one quart of soup. To thicken gravies, sauces, and stews, the arrowroot should be used in the same way as in thickening soups, but scarcely so much should be employed. Probable cost, Plumbe's arrowroot, Is. 6d. per pound. Podovies, or Beef Patties. — Take