Arrowroot Pudding—Hot.
3 even tablespoonfuls arrowroot; 1 quart fresh milk; 1 tablespoonful of butter; 4 tablespoonfuls of sugar; 4 eggs, beaten light; nutmeg and vanilla flavoring.
Scald the milk; wet the arrowroot with cold water, and stir into the hot milk, until the latter is well thickened. Cream the butter and sugar; beat up very light with the eggs, and stir into the thickened milk. Flavor; pour into a buttered mould; set in a pot of boiling water—not deep enough to float it—and boil steadily for one hour. Set in cold water one minute, and turn out upon a hot dish. Eat with brandy or wine sauce. It is very nice.
Fourth Week. Wednesday.