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Arrowroot Sauce

Mix two dessertspoonfuls of arrowroot with each half pint of milk (or white wine) used, and sufficient sugar to sweeten. Add a little grated orange or lemon peel, and then stir over a slow fire, and when thick remove to one side. Ten minutes afterwards remove the peel, and add a very small quantity of rum, or of maraschino or any other liquor. This is to be used for pouring over light puddings.