The National Cook Book, 9th ed.

by Hannah Mary Peterson

ARROW ROOT.

464. One table spoonful of ground arrow-root,
One pint of water.

Mix the arrow-root with a little water, to the consistence of a paste. Have ready a pint of boiling water, pour the arrow-root into it, and let it boil till it looks clear; pour it off and sweeten to the taste. Some add a little lemon juice.