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ARROWROOT JELLY (another way)

Mix two table-spoonfuls of arrowroot with a little water, and pour upon the paste a half pint of boiling water, and a half pint of white wine sweetened and flavoured with almond or lemon flavouring. Stir it well; then put it again on the fire, still continuing to stir it until it is quite thick. Pour it into a mould which has been soaked in cold water; turn it out the next day, and serve it with cream-custard or jam. Time to boil with the arrowroot, three or four minutes. Sufficient for a pint mould. Probable cost, 4d., without the wine and cream, etc.