Arrowroot Pudding. (Cold.)
3 even table-spoonfuls arrowroot.
2 table-spoonfuls of sugar.
1 table-spoonful of butter.
3 cups rich new milk.
¼ pound crystallized peaches, chopped fine.
Heat the milk scalding hot in a farina-kettle. Wet the arrowroot with cold milk, and stir into this. When it begins to thicken, add sugar and butter. Stir constantly for fifteen minutes. Turn out into a bowl, and when almost cold beat in the fruit. Wet a mould, put in the mixture, and set in a cold place until firm.
Eat with powdered sugar and cream.