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Arrowroot Blancmange

Mix two ounces of arrowroot with a cupful of water, taking care to make it quite smooth. Put a pint and a half of milk into a saucepan with the rind of a lemon and a table-spoonful of sugar, and when it boils, strain it, and pour it over the arrowroot. Set it on the fire to thicken, and before pouring into the mould, which must be well oiled, add a little brandy. It is better to oil the mould than to soak it in water, as it gives the blancmange a glistening appearance. Garnish with bright red jelly or jam. Time, half an hour. Sufficient for six persons. Probable cost, 6d., without the jam and brandy.