Take a large tea-cup of arrow root, and melt it in half a pint of rich milk. Then boil another half pint of milk with some cinnamon, and a few bitter almonds or peach-leaves. Strain the milk hot over the dissolved arrow root; stir it to a thick, smooth batter, and set it away to cool. Next, beat three eggs very light, and stir them into the batter, alternately with four large table-spoonsful of powdered sugar. Add some nutmeg, and some fresh lemon-peel, grated. Put the mixture into a buttered dish, and bake it half an hour. When cold, ornament the top handsomely, with slices of preserved quince or peach, or with whole strawberries or raspberries.