Eat with powdered sugar and cream.
Arrowroot Pudding. (Hot.)
3 even table-spoonfuls arrowroot.
1 quart new milk.
1 table-spoonful butter.
4 table-spoonfuls sugar.
4 eggs, beaten light.
A little nutmeg.
Vanilla flavoring.
Scald the milk; wet the arrowroot with cold milk, and pour the hot gradually upon it, stirring all the time. Beat the eggs very light, rub butter and sugar together; mix with the eggs; whisk hard for a minute before pouring the milk in with them. Flavor; put into a buttered mould. The water should be nearly boiling when it goes in, and boil steadily for one hour. If you have a steamer, it is best cooked in that, the heat reaching all parts of the covered mould at the same time. Set in cold water a minute before turning it out. Eat with brandy or wine sauce.