Arrow Root Custards


Boil a pint of milk, and stir into it, while boiling, a table-spoonful

of arrow root, mixed smooth, with a little cold milk. Stir it in well,

and let the whole boil three or four minutes--take it from the fire to

cool--when so, stir in a couple of beaten eggs, sweeten it to the taste,

and grate in a small piece of nutmeg. Set the whole where it will boil,

stirring it constantly. As soon as it boils up, take it from the fire,

and turn it into custard cups. The arrow root, prepared in the same

manner as for the custards, omitting the sugar, spice, and eggs, is

excellent food for invalids, and can be eaten when the custards are too

rich for the stomach.



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