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Arrow-Root Pudding

Boil a quart of milk and make it into a thick batter with arrow-root. Add the yolks of six eggs, half a pound of sugar, one-quarter of a pound of butter, half a nutmeg, and a little grated lemon peel. Bake it nicely in a pastry. When done, stick slips of citron all over the top, and pour over it the whites of the six eggs, beaten stiff, sweetened with three or four tablespoonfuls of sugar, and flavored to the taste.-Mrs. S. T.