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Arrowroot Pudding

2 heaping tablespoonfuls (2 3/4 pint (11/2 cups) milk ozs.) arrowroot 3 eggs I tablespoonful sugar I teaspoonful rose extract 1½ cupful currants Mix the arrowroot to a smooth paste with three tablespoonfuls of the milk in a saucepan; boil the rest of the milk and pour it on to the arrowroot.

Stir well and boil for five minutes.