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Arrowroot Pudding, Baked or Boiled

INGREDIENTS, for moderatesized pudding. -2 tablespoonfuls of arrowroot, 1½ pint of milk, 1 oz. of butter, the rind of 1/2 lemon, 2 heaped tablespoonfuls of sugar, a little grated nutmeg, puff paste. AVER- AGE COST, 8d.

Mix the arrowroot with as much cold milk as will make it into a smooth batter, moderately thick; put the remainder of the milk into a stewpan with the lemon-peel, and let it infuse for about 1/24 hour when it boils, strain it gently to the batter, stirring it all the time to keep it smooth; then add the butter; beat this well in until thoroughly mixed, and sweeten with moist sugar. Put the mixture into a pie-dish, round which has been placed a border of paste; grate a little nutmeg over the top, ARROWROOT SAUCE. and bake the pudding from 1 to 1 hour in a moderate oven, or boil it the same length of time in a well-buttered basin. To enrich this pudding, stir to the other ingredients, just before it is put in the oven, 2 wellwhisked eggs, and a tablespoonful of brandy.

TIME.-1 to 1 hour, baked or boiled.

SEASONABLE at any time.

Arrowroot Sauce (for puddings). -INGREDIENTS, for sauce for one pudding. -1 dessertspoonful of arrowroot, 4 dessertspoonfuls of pounded sugar, the juice of 1 lemon, 1/2 pint of water. AVERAGE COST, 3d.

Miz the arrowroot smoothly with the water; put this into a stewpan; add the sugar, strained lemon-juice, and grated nutmeg. Stir these ingredients over the fire until they boil, when the sauce is ready for use. A small quantity of wine, or any liqueur, would very much improve the flavour of this sauce: it is usually served with bread, or any dry pudding that is not very rich.

TIME. Altogether, 15 minutes.