Cassell's dictionary of cookery

Arrowroot Pudding.— Mix two dessert-spoonfuls of arrowroot with half a cupful of milk. Place a pint and a half of milk in a saucepan with the grated rind of half a lemon and a table-spoonful of sugar. Boil it, and pour it upon the arrowroot. Stir it well, and when cool, add three well-beaten eggs and a piece of butter the size of a walnut. Line the edges of a well-buttered pie-dish with puff paste, spread a layer of preserved fruit at the bottom, then pour in the mixture, and bake in a good oven. Time to bake, half an hour. Sufficient for five or six persons. Probable cost. Is. Arrowroot Pudding, Plain.— Mix two table-spoonfuls of arrowroot with a little water. Put into a saucepan a pint and a half of milk, with a little grated nutmeg and a tablespoonful of sugar. When it boils, pour it upon the arrowroot, stirring it well, and add a piece of butter the size of a walnut. Pour it into a weU-buttered pie-dish, and bake in a moderate oven for an hour or more. This is a wholesome pudding for the nursery. Sufficient for five or six persons. Probable cost, 6d. Arrowroot Pudding, Steamed.— Mix two table-spoonfids of aiio\^Toot with a cupful of milk. Flavour a pint and a half of milk with cinnamon, lemon, orange, almonds, or whatever may be preferred ; put it on the fire, and when it boils, pour it upon the arrowroot. Stii- well, and when it is cool add three well-beaten eggs, a table -spoonful of sugar, and the same of brandy. Put it into a well-buttered mould, cover it over, and steam it. When ready to serve, turn out, and put jam round it in the dish. Time to steam, one hour and a half. Probable cost, 8d. Sufficient for six persons. Arrowroot Sauce.— Mix a dessert-spoonful of arrowroot with half a pint of water. Put it into a saucepan and let it boil gently, stirring all the time. Add two table-spoonfuls of sugar, and any flavouring that may be preferred. A table-spoonful of brandy will be an improvement. This sauce is suitable for rice, bread, or plum pudding. Time, ten to fifteen minutes. Probable cost, 4d. Sufficient for five or six ARR (32) ART Arrowroot Sauce, Clear.— Rub the thin rind of a lemon on largo lumps of sugar, and put them in a saucepan with a breakfast-cupful of raisin or gooseberry wine. Mix a heaped tea-spoonful of arrowroot with a little water, stir it gradually into the wine, and pour round the pudding. Time to boil, ten minutes. Sufficient for four or five persons. Probable cost, 6d. Arrowroot Souffle.— Mix four tablespoonfuls of arrowroot with a cupful of milk. Stir it gradually into a pint of boiling milk, and add two table-spoonfuls of sugar on which the rind of a lemon has been rubbed. Let it boil for a quarter of an hour, stirring all the time. Take it from the fire and let it cool, then stir in the well-beaten yolks of si.K eggs. Well oil a plain tin mould, and when everything is ready, whisk the whites to a solid froth, and add them to the rest. Fill the tin three-parts full, and bake for twenty minutes in a good oven. Serve inunediately. Sufficient for five or six persons. Probable cost, Is. 3d.