Mrs. Fryer's Loose Leaf Cook Book

The loose-leaf cookbook, c.1917 — built to be taken apart, from the principles of cookery through fireless cooking and school lunches.

HomeCanning and Preserving › Arrowroot

Arrowroot

2 teaspoons arrowroot 1 pint milk or water Sugar Mix the arrowroot in a little cold water. Boil the water or milk; stir in the arrowroot and boil until thickened and clear, stirring constantly. Sweeten to taste. core. 2 pippin apples 1 quart water

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