Arrowroot Pudding. (Cold.)

3 even table-spoonfuls arrowroot.

2 table-spoonfuls of sugar. 1 table-spoonful of butter

3 cups rich new milk.

1/4 pound crystallized peaches, chopped fine.

Heat the milk scalding hot in a farina-kettle. Wet the arrowroot with cold milk, and stir into tin's. When it begins to thicken, add sugar and butter. Stir constantly for fifteen minutes. Turn out into a bowl, and when almost cold beat in the fruit. Wet a mould, put in the mixture, and set in a cold place until firm.

Eat with powdered sugar and cream.

Arrowroot Pudding. (Hot.)

3 even table-spoonfuls arrowroot. 1 quart new milk.

1 table-spoonful butter.

4 table-spoonfuls sugar.

4 eggs, beaten light. A little nutmeg. Vanilla flavoring.

Scald the milk; wet the arrowroot with cold milk, and pour the hot gradually upon it, stirring all the time. Beat the eggs very light, rub butter and sugar together; mix with the eggs; whisk hard for a minute before pouring the milk in with them. Flavor; put into a buttered mould. The water should be nearly boiling when it goes in, and boil steadily for one hour. If you have a steamer, it is best cooked in that, the heat reaching all parts of the covered mould at the same time. Set in cold water a minute before turning it out. Eat with brandy or wine sauce.