Mix with two or three table-spoonfuls of arrow-root half a pint of cold water; let it stand for nearly a quarter of an hour, pour off the water, and stir in some pounded sugar: boil a pint of milk, and pour it gradually upon the arrow-root, stirring it one way all the time. Or it may be made with water in which lemon peel has been boiled, and then a glass of Port or white wine and a little nutmeg stirred into it.