Arrow-root Pudding—(Cold).
3 even tablespoonfuls of arrow-root. Get the Bermuda if you can, or you may require more.
3 cups of fresh milk.
2 tablespoonfuls of sugar.
1 tablespoonful of butter.
¼ lb. of crystallized peaches, chopped fine.
Heat the milk to scalding, and stir in the arrow-root wet up with cold milk. Stir ten minutes, and add sugar and butter. Stir five minutes more, and pour out. When nearly cold, beat in the fruit. Pour into a wet mould. Make on Saturday, and on Sunday, turn out upon a dish, and eat with sugar and cream. It is very good without the fruit, but needs more sugar in making.