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Arrowroot Pudding, Steamed

Mix two table-spoonfuls of arrowroot with a cupful of milk. Flavour a pint and a half of milk with cinnamon, lemon, orange, almonds, or whatever may be preferred; put it on the fire, and when it boils, pour it upon the arrowroot. Stir well, and when it is cool add three well-beaten eggs, a table-spoonful of sugar, and the same of brandy. Put it into a well-buttered mould, cover it over, and steam it. When ready to serve, turn out, and put jam round it in the dish. Time to steam, one hour and a half. Probable cost, 8d. Sufficient for six persons.