No. 9.
ARROW-ROOT MILK.
Put in a pan 4 oz. arrow-root, 3 oz. sugar, the peel of half a lemon, ¼ teaspoonful of salt, 2½ pints of milk; set it on the fire; stir 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 butter is an improvement.
No. 10.
ARROW-ROOT WATER.
Put in a pan 3 oz. arrow-root, 2 oz. white sugar, the peel of a lemon, ¼ teaspoonful of salt, and 4 pints water; mix well, set on the fire, and boil for ten minutes. Serve hot or cold.
No. 11.
RICE WATER.
Put 7 pints water to boil; add 2 oz. rice, washed, 2 oz. sugar, the peel of two-thirds of a lemon, boil gently for three quarters of an hour, or till reduced to 5 pints. Strain and serve—use as a beverage.
No. 12.
BARLEY WATER.
Put in a saucepan 7 pints water, 2 oz. pearl barley; stir now and then when boiling; add 2 oz. white sugar, the rind of half a lemon, thinly peeled; boil gently for two hours, and serve, either strained or with the barley left in.