Arrowroot Custard. ( Nice. )
2 cups of boiling milk.
3 heaping teaspoonfuls arrowroot, wet up with a little cold milk.
2 tablespoonfuls white sugar, beaten with the egg.
1 egg very well beaten.
Mix the arrowroot paste with the boiling milk; stir three minutes; take from the fire and whip in the egg and sugar. Boil two minutes longer, flavor with vanilla or rose-water, and pour into moulds.