Method.—Mix the arrowroot smoothly with a little cold milk; boil the rest of the milk and stir in the arrowroot; stir and boil well, taking care it does not burn.
Cornflour Soufflée.
Ingredients.—Half a pint of milk, one egg, one ounce of cornflour, one ounce and a half of castor sugar, one bay leaf.
Method.—Mix the cornflour smoothly with a little cold milk; boil the rest with the bay leaf and sugar; stir in the cornflour and let it thicken in the milk; separate the white and yolk of the egg and beat in the yolk when the cornflour has cooled a little; beat the white very stiffly and stir it in very lightly. Pour into a buttered pie-dish, and bake in a good oven until well thrown up and a good light brown colour.
Custard Shape.
Ingredients.—Half a pint of milk, two eggs, quarter of an ounce of gelatine, two ounces of castor sugar, vanilla.
Method.—Beat up the eggs with the sugar and milk; pour into a jug, stand in a saucepan of boiling water and stir with the handle of a wooden spoon until it thickens; dissolve the gelatine in it, flavoured with vanilla, pour into a wetted mould and turn out when set.
Sponge Cake Pudding.
Ingredients.—Two stale sponge cakes, three eggs, half a pint of milk, two ounces of castor sugar, a piece of thin lemon rind.
Method.—Boil the milk with the rind and the sugar; let it cool a little and add the eggs well beaten; cut the sponge cakes in pieces and lay them in a buttered tin, pour the custard over and bake gently until set. Turn out and set cold.