Arrowroot
This when unadulterated, is one of the most nutritious and delicate of foods, but it is too often sold mixed with more or less of potato starch.
It being so often given to invalids it should be bought of a good firm, such as Crosse and Blackwell, to ensure obtaining the genuine article. When adulterated it soon becomes thin if left after mixing, while the pure arrowroot if mixed to a jelly will remain firm for days.
It is obtained from a plant cultivated in both the East and West Indies, but it is considered that from the latter the best is obtained.
Arrowroot Biscuits, or Drops. -INGREDIENTS for 3 or 4 dozen biscuits. - 6 oz. of butter, 4 eggs, 1/2 lb. of flour, 6 oz. of arrowroot, 1/2 lb. of pounded loaf sugar.
AVERAGE COST, 1s. 6d.
Beat the butter to a cream; whisk the eggs to a strong froth, add them to the butter, stir in the flour a little at a time, and beat the mixture well. Break down all the lumps from the arrowroot, and add that with the sugar to the other ingredients.
Mix all well together, drop the dough on a buttered tin, in pieces the size of a shilling, and bake the biscuits about 1/4 hour in a slow oven. If the whites of the eggs are separated from the yolks, and both are beaten separately before being added to the other ingredients, the biscuits will be much lighter.
TIME. hour.
SEASONABLE at any time.