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Cold Lemon Pudding

1/2 pint (I cup) water I tablespoonful arrowroot I tablespoonful sugar 2 egg whites Grate the lemon into a fireproof dish, add the water, and bring to boiling point. Mix the arrowroot with the sugar and strained lemon juice, then pour into the boiling water and stir over the fire till thick. Beat up the whites of eggs and stir them in lightly. Serve cold in a dainty casserole. 5 apples