ARROWROOT PUDDING
- 2 heaping tablespoonfuls (2 ozs.) arrowroot
- 1 tablespoonful sugar
- ½ cupful currants
- ¾ pint (1½ cups) milk
- 3 eggs
- 1 teaspoonful rose extract
Mix the arrowroot to a smooth paste with three tablespoonfuls of the milk in a saucepan; boil the rest of the milk and pour it on to the arrowroot. Stir well and boil for five minutes.
Baked Apples
Add the yolks of eggs, sugar, and rose extract mixed together. Beat the whites of eggs to a stiff froth and stir them lightly into the mixture with the currants.
Pour into a buttered earthenware pudding dish, and bake in a moderate oven for twenty minutes.
Dredge the top with sugar and serve quickly.