Ingredients. - Two tablespoonfuls of arrowroot, two table-spoonfuls of moist sugar, two pints of milk, the grated rind of one lemon, four eggs.

Method. - Mix the arrowroot smoothly with a little of the milk, boil the remainder and pour it over the arrowroot, stirring all the time. Return to the saucepan, stir and cook over the fire until thick, then cool slightly, and add the sugar, lemon rind and eggs, previously well beaten. Pour into a buttered mold, and steam gently from one and a quarter to one and a half hours. Serve with custard, wine, or any other suitable sauce.