Mix four tablespoonfuls of arrowroot in some cold milk. Boil in half a pint of milk a few bitter almonds or lemon peel, take them out and pour the hot milk over the dissolved arrow-root, stir it and set it away to get cold. Beat five eggs and stir them into the cold arrow-root with as much sugar as will make it quite sweet. Butter a deep dish, pour in the mixture and bake it. When served, ornament the top with jelly or fresh fruit, whole or sliced.

Arrow-Root Pudding

Dissolve three tablespoonfuls of arrow-root in cold milk, beat three eggs very light and add to the milk. Then pour the mixture into a pint of boiling milk and bake it. To be eaten with sugar, butter and wine, beaten together. This pudding is to be made as dinner is put upon the table.