Arrowroot Jelly or Blanc-mange.
Add two heaping tea-spoonfuls of best arrowroot, rubbed smooth with a little cold water, to a coffee-cupful of boiling water or rich milk which has been sweetened with two tea-spoonfuls of sugar. Stir and boil it until it has thickened. It may be flavored with lemon-juice if made with water, or with brandy or wine if made with milk. It is very nice without flavoring. Pour into a cup or little mold. Serve with cream and sugar poured over, or with a compote of fruit around it.