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Arrowroot Fritters

Put a pint of new milk and a table-spoonful of sugar into a saucepan with three or four bay-leaves. When it boils, stir into it a quarter of a pound of arrowroot which has been smoothly mixed with a little cold water; then add the beaten yolks of four eggs. Stir it constantly until it is thick and smooth; then pour it into a well-oiled pie-dish, and bake in a good oven. Allow the mixture to cool; then stamp it out in rounds; dip them in egg and breadcrumbs; fry them in hot lard, and heap them in a dish. Serve with jam sauce. Time, twenty minutes to boil; ten minutes to bake; five minutes to fry. Sufficient for four or five persons. Probable cost, 1s., without the jam.