Ingredients. - A dessertspoonful of arrow-root. Half a pint of milk. Powdered sugar. Two eggs.

Time required, about a quarter of an hour.

To make a Cup of Arrow-root:

1. Take a dessertspoonful of arrow-root and put it into a small basin.

2. Add a dessertspoonful of cold milk, and stir it smoothly into a, paste with a spoon.

3. Add a small teaspoonful of powdered sugar, according to taste.

4. Take a small saucepan and put in it half a pint of cold milk.

5. Put the saucepan on the fire, and watch the milk carefully until it boils.

6. When it is quite boiling, pour it on to the arrowroot paste, stirring all the time to get it quite smooth.

N. B. - If the patient prefers an Arrow-root Pudding:

7. Add to the mixture described above the yolks of two eggs, whipping it all well together.

N. B. - The eggs should not be added till the mixture has cooled a little, for they would curdle.

8. Put the whites of the same eggs into another basin, and whisk them to a stiff froth.

9. Add the whites of the eggs to the arrow-root mixture, stirring them lightly together.

10. Pour the mixture into a buttered dish, and put it into the oven (the heat should rise to 240°) to bake for ten minutes.