Mix a tablespoonful of arrowroot with cold water; put it over the fire in a porcelain-lined saucepan; add a pint of boiling milk, stirring constantly, and one egg well beaten with a tablespoonful of white sugar; let it boil five or ten minutes.

If baked pudding be preferred, it may be mixed in the same way and baked, in a moderately quick oven, for twenty or thirty minutes.