Arrowroot Soufflé Pudding
3 cups of milk.
5 eggs.
1 large table-spoonful butter.
3 table-spoonfuls sugar.
4 table-spoonfuls Bermuda arrowroot, wet up with cold milk.
Vanilla or other flavoring.
Heat the milk to a boil, and stir into this the arrowroot. Simmer, using your spoon freely all the time, until it thickens up well. Put in the butter; take from the fire and beat into it the yolks and sugar, previously whipped together. Stir hard and put in the whites, whisked very stiff, and the flavoring.
Butter a neat baking-dish; put in the mixture and bake half an hour.
Sift powdered sugar over it, and serve immediately.