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.
BAKED APPLES
- 3 large apples
- A little orange marmalade
- ½ cupful whipped cream
- A few chopped nut meats
- 2 heaping tablespoonfuls (2 ozs.) sugar
- 1 gill (½ cup) water
- 1 teaspoonful lemon juice
Core the apples and place them on a fireproof baking dish. Mix the sugar, water, and lemon juice together, then pour them over the apples.
Bake until tender but not broken; fill the centers with the marmalade. Beat up the cream, add one teaspoonful of sugar to it, press it on to the top of the apples, using a forcing bag and tube.