Put into a pan 4oz. of arrowroot, 3oz. of sugar, the peel of half a lemon, ¼ teaspoonful of salt, 2½ pints of milk; set it on the fire, stir round gently, boil for ten minutes, and serve. If no lemons at hand, a little essence of any kind will do.
When short of milk, use half water; half an ounce of fresh butter is an improvement before serving. If required thicker, put a little milk.
No. 15.—Thick Arrowroot Panada.
Put in a pan 5oz. of arrowroot, 2½oz. of white sugar, the peel of half a lemon, a quarter of a teaspoonful of salt, 4 pints of water; mix all well, set on the fire, boil for ten minutes; it is then ready. The juice of a lemon is an improvement; a gill of wine may also be introduced, and ½oz. of calf’s-foot gelatine previously dissolved in water will be strengthening. Milk, however, is preferable, if at hand.
No. 16.—Arrowroot Water.
Put into a pan 3oz. of arrowroot, 2oz. of white sugar, the peel of a lemon, ¼ teaspoonful of salt, 4 pints of water; mix well, set on the fire, boil for ten minutes. It is then ready to serve either hot or cold.
No. 17.—Rice Water.
Put 7 pints of water to boil, add to it 2 ounces of rice washed, 2oz. of sugar, the peel of two-thirds of a lemon; boil gently for three-quarters of an hour; it will reduce to 5 pints; strain through a colander; it is then ready.
The rice may be left in the beverage or made into a pudding, or by the addition of a little sugar or jam, will be found very good for either children or invalids.
No. 18.—Barley Water.