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Bermuda Pudding

Put a pint and a half of fresh juicy fruit--raspberries, strawberries, or red currants--into a jar with some sugar, and two table-spoonfuls of water. Cover the jar, set it in a cool oven, and let it remain until the juice flows freely, when it may be strained off. For a pint of juice put three table-spoonfuls of Bermuda arrowroot into a cup and mix it to a smooth paste with a tea-cupful of cold water, or fruit juice if it is to be had. Pour the boiling fruit upon it, stir it well, then put the mixture back into the saucepan, and stir again until it is quite thick. Take it off the fire and add cochineal to improve the colour. Pour the preparation into a damp mould, and leave it until the next day. Turn it out on a glass dish and serve with milk or cream.