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Arrowroot Custard

Beat up an egg or two with some sweetened milk, stir in a teaspoonful of arrow-root and add sufficient hot milk for the mixture to fill a small buttered cup. Stand this in a stewpan with so little hot water that it cannot boil up over the sides of the cup and steam for twenty minutes. When done turn out. Serve hot or cold and with stewed fruit or jam. These custards may be flavored either with essence of vanilla or lemon.